What is the best practice for hand hygiene when preparing food?

The best practice for hand hygiene when preparing food is to wash hands with soap and water. This method is effective in removing dirt, grease, and harmful pathogens that can be present on the hands after handling ingredients or utensils. Soap works by breaking down oil and dirt, allowing them to be washed away with water. This thorough washing is essential for preventing cross-contamination, especially in a food preparation environment where the risk of foodborne illnesses is significant.

Hand sanitizer, while useful in certain situations, does not effectively remove visible dirt or certain types of pathogens. Wiping hands with a cloth can simply spread bacteria and does not provide the same level of cleanliness as properly washing hands. Additionally, only washing after handling raw meat is insufficient, as hands can become contaminated through various stages of food preparation and not just from raw meat. Regular handwashing before, during, and after food preparation is crucial for maintaining food safety.