Final answer:
Safe food handlers must practice regular handwashing before and after handling food, using the toilet, and when hands are dirty. They should scrub with soap and warm water for at least 20 seconds and properly rinse and dry their hands. Hand sanitizer can be an alternative if water is unavailable.
Step-by-step explanation:
Requirements for Safe Food Handling and Clean Hands
For a safe food handler, maintaining clean hands is vital to prevent the spread of foodborne diseases. Regular handwashing is one of the most effective ways to achieve this. The Centers for Disease Control and Prevention (CDC) has outlined several key moments when handwashing should occur:
Before preparing or serving food.
After using the toilet.
Whenever hands become visibly soiled.
After handling raw meat or fish.
Before eating.
After being in contact with sick individuals.
After sneezing, coughing, or blowing your nose.
The correct handwashing technique involves wetting your hands with clean, running water (warm or cold), turning off the tap, and applying soap. Lather and scrub your hands, including the backs, between fingers, and under your fingernails, for at least 20 seconds. Rinse your hands well and dry them using a clean towel or air dry them.
If soap and water are not available, using hand sanitizer is a suitable alternative, although it is less effective than handwashing. Additional measures, such as cleaning cooking surfaces and utensils, washing fresh produce before consumption, and ensuring foods are cooked to proper temperatures, are equally important for food safety.
Handwashing serves as a guard against contamination and is a critical behavior for both the health of food handlers and the safety of the food they prepare.