Final answer:
By washing their hands each time before entering the food-prep area, a Person in Charge (PIC) can minimize the risk of spreading pathogens and foodborne diseases.
Step-by-step explanation:
By washing their hands each time before entering the food-prep area, a Person in Charge (PIC) can minimize the risk of spreading pathogens and foodborne diseases. Pathogens are microorganisms that can make you sick, and they can easily be transferred from surfaces to your hands. Washing hands with soap and water for at least 20 seconds helps remove and kill the majority of these pathogens, preventing their spread. It is important for PICs to follow proper handwashing guidelines to maintain food safety and protect others from potential illnesses.