What should food handlers do after leaving and returning to the prep area?

Food handlers must wash their hands after leaving and returning to the prep area to ensure that they do not introduce contaminants into the food preparation environment. This practice is crucial in maintaining food safety standards and preventing cross-contamination.

Handwashing is essential when food handlers return from activities that could lead to contamination, such as using the restroom, handling raw food, or touching surfaces that may not be sanitary. By washing hands thoroughly with soap and water, food handlers remove any potential pathogens or residues that could compromise food safety.

While using hand sanitizer can be helpful in certain situations, it is not a substitute for proper handwashing, especially after specific activities. Wiping hands on an apron does not effectively remove germs and is not an acceptable hygiene practice in food safety. Changing gloves may be necessary during food preparation but does not eliminate the need for handwashing, as contaminants can still be present on the hands. Thus, handwashing remains the best practice in this scenario.