When should hands be washed in a food safety context?

In a food safety context, washing hands is crucial for preventing the spread of contaminants that can lead to foodborne illness. Hands should be washed after eating or drinking because these activities can introduce bacteria and other pathogens from our mouths and hands into the food preparation process. When a person consumes food or beverages, there can be residual particles or droplets that can contaminate their hands and then be transferred to food, equipment, or surfaces if those hands are not washed before handling food again.

While the other situations, such as using computer equipment or before putting on gloves, may also warrant handwashing, they are not as directly related to the transfer of pathogens into food products as washing after eating or drinking. Similarly, washing hands after closing for the day is more about cleaning up and hygiene rather than addressing immediate cross-contamination risks during food preparation. Therefore, practicing handwashing after eating or drinking directly contributes to better food safety practices.