What is recommended for employees to do before beginning food preparation?

Washing hands before beginning food preparation is essential for maintaining food safety and preventing foodborne illnesses. Proper handwashing removes dirt, bacteria, and other contaminants from the hands that could potentially transfer to food, utensils, and surfaces during the preparation process. It is a fundamental practice emphasized in food safety training because hands can carry pathogens from various sources, including personal items, clothing, and contact with raw ingredients.

This practice should be performed with soap and running water for at least 20 seconds, ensuring that all parts of the hands, including the wrists, between the fingers, and under the nails, are thoroughly cleaned. This step is a critical component of food safety protocols established by health departments, including the Hawaii State Department of Health, to ensure safe food handling and protect public health.

While wearing an apron, taking breaks, and checking the menu are all related to food preparation, they do not directly address hygiene and safety in the same way that washing hands does. These practices are important, but handwashing stands out as the first and most crucial step in preventing contamination.