What is the required handwashing frequency for food employees?

The required handwashing frequency for food employees is crucial for maintaining food safety and preventing foodborne illnesses. Ensuring that hands are washed after using the restroom, handling raw food, and whenever hands appear dirty addresses key moments when contamination can occur.

Washing hands after using the restroom is essential because of the bacteria and viruses that can be transmitted. Handling raw food, such as meat or eggs, also significantly increases the risk of cross-contamination if hands are not properly washed afterward. Additionally, washing hands anytime they become dirty ensures that any potential contaminants picked up from various surfaces or tasks are removed before employees handle food.

This option encompasses the critical moments when food safety protocols recommend handwashing, thereby helping to safeguard public health and ensure that food is handled safely throughout its preparation and serving processes. The other options do not fully capture all the necessary moments for handwashing as comprehensively as this one does.