When should food handlers wash their hands?

Food handlers should wash their hands at various critical times to prevent the spread of foodborne illnesses. The chosen option specifies important moments when handwashing is essential. Washing hands before food preparation ensures that any germs or contaminants from handling objects or touching surfaces are not transferred to the food. Additionally, washing hands after handling raw products, such as meat or fish, is crucial because these foods often carry harmful bacteria that can contaminate other foods if transferred on hands.

Moreover, washing hands after touching one's face is significant because hands can easily pick up bacteria from hair, skin, or other surfaces. By addressing these specific situations, option B emphasizes a comprehensive approach to maintaining hygiene, which is fundamental for food safety.

Other options highlight only partial guidelines. For instance, focusing solely on handwashing after holding raw meat or fish neglects the critical moments before food preparation and after touching one's face. Similarly, suggesting handwashing only after cleaning the kitchen or using equipment misses other significant instances where handwashing reduces contamination risks throughout food handling tasks. Therefore, option B provides a more thorough understanding of when food handlers should wash their hands for optimal food safety.