What is the primary purpose of handwashing in food safety?

The primary purpose of handwashing in food safety is to remove contaminants from hands. Proper handwashing effectively eliminates bacteria, viruses, and other harmful substances that can be present on the skin after handling raw foods, using the restroom, or engaging in activities that may lead to contamination. This practice is crucial in preventing foodborne illnesses and ensuring that the food being prepared and served is safe for consumption.

While making hands smell nice, preventing dry skin, and saving water are considerations in personal hygiene, they do not address the critical goal of ensuring food safety. The act of removing contaminants is essential for maintaining a hygienic environment in food preparation and service, thereby protecting public health.