What should a food handler do to prevent cross-contamination?

A food handler should wash hands after handling raw food to prevent cross-contamination. This practice is crucial because raw food, especially raw meat, poultry, and seafood, can harbor harmful bacteria such as Salmonella, E. coli, and Listeria. When a food handler does not wash their hands properly after handling these items, they can easily transfer these pathogens to ready-to-eat foods, utensils, or surfaces, leading to foodborne illness.

Handwashing is one of the most effective ways to eliminate these contaminants from the hands, significantly reducing the risk of cross-contamination. This procedure should be done using soap and warm water, ensuring that the hands are scrubbed thoroughly for at least 20 seconds.

While wearing gloves and using separate utensils can be part of a comprehensive food safety plan, they are not substitutes for proper hand hygiene. Gloves can still become contaminated if the food handler does not wash their hands after removing them or if they switch between handling raw and cooked foods without changing gloves. Thus, regular handwashing remains a fundamental practice in maintaining food safety and preventing cross-contamination.