Final answer:
Food handlers must thoroughly wash their hands before handling food or working in prep areas, ensuring cleanliness under fingernails and between fingers. They should also rotate pantry foods, check expiration dates, rinse fresh produce, and cook food to an internal temperature of at least 74 degrees C (165 degrees F).
Step-by-step explanation:
Food handlers play a crucial role in preventing the spread of foodborne diseases. The most fundamental step that food handlers must take before handling food or working in prep areas is to ensure thorough handwashing. This involves cleaning under fingernails and between fingers. It is essential to wash hands:
- Before beginning to prepare or serve food.
- Always after using the toilet.
- Whenever hands become soiled.
Additionally, food handlers should pay attention to the rotation of food in the pantry, using older items first and ensuring that foods are not expired. Perishable items should be stored appropriately, and fresh produce must be rinsed before consumption, even if the outer skin or rind will not be eaten to prevent internal contamination. Moreover, achieving and maintaining an internal food temperature of at least 74 degrees C (165 degrees F) through thorough cooking is critical to kill bacteria. Using a cooking thermometer can help ensure food reaches safe temperatures. Following these guidelines is not only a matter of professional responsibility but also an act of protecting public health.