When should food handlers wash their hands?

• A. Before starting work
• B. After handling raw meat
• C. After restroom
• D. After restroom, after touching face, after handling raw meat/trash

Answer: (D)

Handwashing is a primary defense against spreading bacteria in food service. You should wash your hands in several high‑risk moments to prevent contamination, especially after restroom use, after touching your face, and after handling raw meat or trash. The restroom can introduce microbes, touching your face can transfer microbes from your hands to your eyes, nose, or mouth, and handling raw meat or trash brings potential pathogens onto your hands. Washing at these times reduces the chance that bacteria are carried to food, utensils, or surfaces. So, the option that includes all of these moments best reflects the proper practice. Remember to use soap and running water for at least 20 seconds and dry with a clean towel or air dryer, and wash before handling food and after any contamination event.