What personal hygiene practice is critical for food service workers?

Washing hands frequently is a critical personal hygiene practice for food service workers because it significantly reduces the risk of foodborne illnesses. Hands can easily transmit bacteria and viruses from one surface to another, or from a food worker to food products. Regular handwashing, especially after handling raw meats, using the restroom, or touching any surface that could contaminate hands, is essential for maintaining a safe food environment.

Effective handwashing involves using soap and running water, scrubbing for at least 20 seconds, and drying hands with a clean towel or air dryer. This practice not only protects consumers but also helps maintain a food establishment's reputation and compliance with health regulations. It emphasizes the importance of personal responsibility in ensuring food safety in food service operations.