How often should employees wash their hands according to standard protocols?

Hand hygiene is critical in maintaining food safety and preventing contamination in any food service environment. The correct answer emphasizes that employees should wash their hands before and after handling food, after using the restroom, and whenever switching tasks. This protocol is essential as it helps reduce the risk of transferring bacteria and viruses that can lead to foodborne illnesses.

Washing hands before handling food ensures that any contaminants from previous tasks are not carried over, while washing after handling food removes any residues that could pose risks. Additionally, after using the restroom, thorough handwashing is crucial to prevent the spread of germs that can be present after personal hygiene activities. Lastly, switching tasks—such as moving from preparing raw meat to ready-to-eat foods—also necessitates handwashing to eliminate any pathogens that could lead to cross-contamination.

Other options do not encompass the comprehensive requirements for hand hygiene as outlined by health standards. Handwashing as infrequently as once a day or only after using the restroom significantly increases the risk of contamination. Relying solely on gloves without handwashing undermines the effectiveness of gloves, as they can still harbor pathogens and must be regularly changed, especially when switching between different food preparation tasks.