When must food handlers wash their hands?

Washing hands is a fundamental practice in food safety that helps prevent foodborne illnesses. Handwashing serves to remove harmful microorganisms, dirt, and contaminants from the hands, which can easily transfer to food.

The correct answer indicates the necessity of washing hands after entering the kitchen. This step is crucial because it ensures that any contaminants or pathogens that might have been picked up outside the kitchen, such as on the way to work, are removed before a food handler begins to work with any food products. Since the kitchen area is where food is prepared and served, starting with clean hands is essential for maintaining overall hygiene.

Other scenarios involving handwashing are also important but are not as critical as washing hands immediately upon entering the kitchen. For instance, washing before starting work is a good practice but does not address contaminants acquired en route to the kitchen. Similarly, washing before handling packaging and after handling utensils are necessary as well, but they focus on specific tasks rather than the general need for cleanliness upon entering a food preparation area.