Sanitation Certification Practice Test

Food handlers should wash their hands before and after handling food, after using the bathroom, and after coughing or sneezing to ensure food safety and prevent contamination. This practice is crucial as it helps eliminate harmful bacteria and viruses that can be transferred to food or surfaces, posing a health risk to consumers.

Washing hands before handling food ensures that any potential contaminants from the handler's skin are removed, minimizing the risk of foodborne illness. Similarly, washing hands after handling food, especially raw meats, helps prevent cross-contamination between different types of food. Additionally, handwashing after using the bathroom is essential since this area can host a variety of pathogens, and not washing hands can lead to the spread of these contaminants. Coughing or sneezing can also introduce germs to hands, which is why washing hands afterward is equally important.

While washing hands only before preparing food, only after handling raw meats, or every hour while working may seem practical, they do not cover the full spectrum of situations in which contamination can occur. The comprehensive approach of washing hands in various situations provides a stronger safeguard against the spread of foodborne pathogens.