How often should food service employees wash their hands?

The correct answer emphasizes the importance of hand hygiene in food safety. Food service employees should wash their hands before and after handling food, after using the restroom, and after handling raw food to prevent the transfer of harmful bacteria and viruses. This practice is critical for minimizing the risk of foodborne illness, as contaminants can easily spread from hands to food and surfaces if proper hygiene is not maintained.

Regular handwashing is essential not just for personal cleanliness but as a vital public health measure. The timing outlined in the correct answer reflects established guidelines from health authorities, which aim to ensure that food is prepared and served in a safe manner. This routine helps maintain a safe environment for both employees and consumers.

The other options lack the comprehensive approach needed for effective handwashing practices. Some imply that handwashing is only necessary in specific situations or are too infrequent, which would fail to adequately reduce the risk of contamination.