HOW Often Should Food Handlers Wash Their Hands_

Food handlers should wash their hands frequently to prevent cross-contamination and ensure food safety. Key times to wash hands include:

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### **Before Handling Food**
- Starting work or returning to a food preparation area.
- Touching ready-to-eat foods like salads, sandwiches, or garnishes.

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### **During Food Preparation**
- After handling raw meat, poultry, seafood, or eggs.
- Before switching from handling raw food to cooked or ready-to-eat food.
- When moving from one task to another, especially if contamination is possible.

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### **After Potential Contamination**
- Using the restroom.
- Sneezing, coughing, or blowing your nose.
- Touching the face, hair, or body.
- Eating, drinking, or smoking.
- Handling trash, dirty dishes, or cleaning supplies.
- Touching money or cell phones.

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### **Additional Situations**
- After touching animals or handling pet food.
- When hands are visibly dirty or greasy.
- After cleaning or using chemicals.

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### **Proper Handwashing Technique**
1. **Wet hands** with clean, running water (warm or cold).
2. **Apply soap** and lather for at least 20 seconds, scrubbing between fingers, under nails, and up to the wrists.
3. **Rinse thoroughly** under running water.
4. **Dry hands** using a clean towel, paper towel, or air dryer.

Frequent and proper handwashing is essential to minimize the risk of foodborne illnesses.