What is the primary purpose of washing hands before food preparation?

Washing hands before food preparation is essential primarily to prevent the transfer of harmful bacteria. The hands can carry a variety of microorganisms, including bacteria, viruses, and parasites, which can contaminate food and subsequently cause foodborne illnesses. Proper handwashing removes dirt, grease, and pathogens from the hands, ensuring a safer food preparation environment.

By thoroughly washing hands with soap and water for at least 20 seconds, food handlers can significantly reduce the risk of contaminating food items with harmful organisms. This practice is a fundamental aspect of food safety and hygiene standards that help protect public health.

The options related to making hands smell good, keeping hands warm, or maintaining clean nails do not address the critical public health concern of food safety and are secondary to the primary function of handwashing, which is to eliminate the risk of transferring pathogens to food.