When MUST food handlers wash their hands?

• A. After visiting the toilet, on entering the food room, after a break, and before handling food
• B. Before handling food only
• C. After visiting the toilet, on entering the food room, after a break, and before handling food, after cleaning up animals' faeces, or handling boxes or waste, after putting on / changing a dressing, after dealing with an ill customer or a baby's nappy, after handling raw food, and before handling ready-to-eat food
• D. Never wash hands

Answer: (C)

The main idea is that handwashing must happen at multiple key moments to stop microbes from moving from people, animals, or dirty surfaces into food. A comprehensive approach to hand hygiene means washing after any activity that could contaminate the hands and before touching food, especially ready-to-eat items.

Washing is required after visiting the toilet, on entering the food preparation area, after a break, and before handling food. It’s also essential after cleaning up animal faeces, after handling boxes or waste, after putting on or changing a dressing, after dealing with an ill customer or a baby’s nappy, after handling raw food, and before handling ready-to-eat food. These points cover all the common sources of contamination and help prevent cross-contamination between raw foods and foods that won’t be cooked or reheated.

Other options fall short because they don’t include all these critical moments, leaving pathways for microbes to transfer to food. Remember the proper technique: wash with soap and warm water for at least 20 seconds, rinse, dry with a clean towel or disposable paper towels, and avoid recontaminating hands by turning off taps with a towel. Handwashing at the right times is the strongest defense against foodborne illness.