When should employees wash their hands?

Washing hands is a critical part of maintaining hygiene, especially in food service environments. Employees should wash their hands after touching money and between tasks to prevent the transfer of contaminants and pathogens. This practice helps to ensure that food preparation and handling are safe and that the food served to customers is free from contamination that could arise from dirty hands.

Handwashing after handling cash is essential, as money can carry a variety of germs from different people. Additionally, washing hands between tasks, such as moving from raw food preparation to cooked food handling, reduces the risk of cross-contamination. This proactive approach to hygiene is necessary for maintaining health standards in restaurants and ensuring customer safety.

In contrast, washing hands before every meal may not be relevant to all employees or might imply a frequency that does not specifically mitigate contamination risks during food service. Washing only when feeling dirty ignores the fact that germs can be present without visible dirt. Finally, washing hands only upon completing work does not address potential contamination that may occur during shifts, further emphasizing the need for regular handwashing practices throughout the workday.