Final answer:
Food workers should wash hands before and after food preparation, after using the toilet, and when hands become soiled to prevent the spread of pathogens. The CDC recommends a five-step handwashing technique. In healthcare, the practice of surgical scrubbing is more extensive to reduce skin microbiota.
Step-by-step explanation:
When to Wash Hands in Food Service
It is essential for food workers to practice good hygiene by routinely washing their hands to prevent the spread of pathogens and ensure food safety. Handwashing should be done thoroughly, including cleaning under the fingernails, and is required in several situations:
- Before beginning to prepare or serve food, to ensure that any contaminants present on the hands are removed before they can come into contact with food items.
- Always after using the toilet, as this is a critical moment when pathogens can be transferred to the hands and subsequently to food and other surfaces.
- When hands become soiled during the cooking process, especially after handling raw meat, poultry, seafood, or eggs.
- Before eating, to remove any microbes or harmful substances picked up by the hands.
- After handling garbage, interacting with animals, their feed, or waste.
- Before and after caring for someone who is sick, and after coughing, sneezing, or blowing the nose, to minimize cross-contamination and the transmission of illnesses.
The Centers for Disease Control and Prevention (CDC) provides a five-step handwashing technique that includes wetting hands with clean, running water, applying soap, scrubbing all hand surfaces including the back of the hands, between fingers, and under fingernails, rinsing thoroughly, and drying with a clean towel or air dryer.