When should hands be washed according to food safety standards?

Hands should be washed after touching raw animal products or after using the restroom because this practice significantly reduces the risk of foodborne illnesses. Raw animal products, such as meat, poultry, and seafood, often carry harmful bacteria such as Salmonella or E. coli. Washing hands after handling these products is crucial to prevent cross-contamination, which can occur if these pathogens are transferred to ready-to-eat foods or surfaces.

Additionally, handwashing after using the restroom is essential for maintaining hygiene. This step helps prevent the spread of germs that can lead to illness not just for food handlers but also for customers consuming food.

While it is certainly important to wash hands before preparing food and to wash them when they appear dirty, these practices alone do not encompass the complete requirements for food safety. Effective handwashing both during and after specific high-risk activities ensures that food handlers maintain a high standard of hygiene throughout the food preparation process.