When should food handlers wash their hands frequently?

Frequent hand washing is essential to food safety and preventing foodborne illnesses. Food handlers should wash their hands both before and after handling food to minimize the risk of contamination. This practice ensures that any pathogens or contaminants are removed from the hands before they come into contact with food, as well as preventing the transfer of any contaminants that might have been picked up during food preparation or service.

Washing hands before handling food protects the food from potential pathogens that could be present on the hands. Washing hands after handling food, especially after working with raw meats or other potentially hazardous items, is crucial to prevent cross-contamination with other foods, utensils, or surfaces. This dual approach is a foundational practice in food safety and hygiene, emphasizing its critical role in maintaining a safe food environment.

The other options do not address the comprehensive need for hand washing at critical points during food handling, making them insufficient for ensuring food safety.