What should food handlers do before preparing food?

Food handlers are required to wash their hands and any equipment they will be using before preparing food to ensure proper hygiene and prevent foodborne illnesses. Handwashing is a critical practice that removes dirt, bacteria, and other contaminants from the hands, which could otherwise be transferred to the food. Additionally, ensuring that the equipment being used is clean helps avoid cross-contamination between different foods, specifically between raw and cooked items.

This practice is fundamental in maintaining food safety standards. The Centers for Disease Control and Prevention (CDC) emphasizes the importance of hand hygiene in preventing illness due to contaminated food. By regularly washing their hands and sanitizing the equipment, food handlers can significantly reduce the risk of spreading pathogens, thereby protecting public health.

While disinfecting kitchen counters is important, it does not directly address the immediate hygiene needs of the food handlers themselves or their direct interaction with food. Greeting customers, while good for customer service, does not relate to food safety practices. Preparing all ingredients first may be part of an efficient workflow but does not substitute for the essential hygiene protocols that must be followed before coming into contact with food.