Sanitation Certification Practice Test 2025 - Free Sanitation Practice Questions and Study Guide

Consistent handwashing by staff is essential to maintain food safety in a commercial kitchen because it significantly reduces the risk of foodborne illnesses. Handwashing is the primary defense against the spread of pathogens that can contaminate food. When food workers wash their hands frequently and properly—particularly after handling raw food, using the restroom, or engaging in activities that can lead to contamination—they help ensure that harmful bacteria and viruses do not transfer to ready-to-eat foods or surfaces.

Effective handwashing practices include using soap and running water, scrubbing for at least 20 seconds, and drying hands with a clean towel or air dryer. This routine is critical in preventing cross-contamination and outbreaks of foodborne illness, making it a foundational practice in any commercial kitchen's food safety plan. Establishing a culture where hand hygiene is prioritized fosters an environment focused on safety and health for both staff and customers.