When should food handlers wash their hands?

Food handlers should wash their hands before handling food and after any contamination to ensure food safety and prevent foodborne illnesses. This practice is vital because hands can transfer harmful bacteria or allergens to food, which can lead to serious health risks for consumers.

Washing hands before handling food helps eliminate pathogens that might be on the hands from previous tasks, while washing after any contamination—like touching raw food, utensils, or even surfaces—reduces the risk of cross-contamination. This frequent handwashing is a key principle in maintaining hygiene standards in food service environments.

The other options presented do not encompass the critical moments when handwashing is necessary for food safety. Simply washing hands before a break or only after using the restroom does not sufficiently cover the moments when contamination could occur, such as after touching various surfaces or handling raw meat. Additionally, washing hands only when feeling dirty does not adhere to the proactive approach that is essential in food handling practices.