Sanitation Certification Practice Test 2026 - Free Sanitation Practice Questions and Study Guide

Food handlers should wash their hands before starting food preparation, after handling raw food, and after using the restroom to maintain food safety and prevent contamination. This practice is crucial because hands can easily transfer pathogens from one surface or food item to another, especially after touching raw proteins like meat or poultry, which often harbor harmful bacteria. Washing hands at key moments during food preparation helps reduce the risk of foodborne illnesses, ensuring that food remains safe for consumption.

While washing hands only before starting may seem sufficient, it does not take into account the importance of hygiene after handling raw food and using the restroom, which are critical times when hands may become contaminated. The guideline regarding washing hands every 30 minutes or once per hour is not adequate; food handlers need to be vigilant and wash hands more frequently, depending on their activities in the kitchen.