When leaving the food preparation area, food handlers should:

When food handlers leave the food preparation area, proper hygiene practices must be followed to ensure food safety. Washing hands is a critical practice in food safety that prevents cross-contamination. This involves using soap and warm water to clean hands thoroughly after handling food, using gloves, or touching other surfaces.

By washing hands, handlers eliminate microorganisms that may have been transferred to their hands through contact with raw food or surfaces, thereby reducing the risk of foodborne illness. The routine of washing hands is a fundamental principle in food safety protocol that applies whenever food handlers leave one area and transition to another, especially from food preparation to other tasks.

In this context, while it’s beneficial to remove gloves, leave an apron, or store knives appropriately, these actions do not address the immediate need to maintain hygiene. The key takeaway is that washing hands is the primary defense against contaminating food and is an essential step for food handlers every time they change tasks or leave the preparation area.