A food worker takes a lunch break and returns to cut tomatoes, then cuts raw chicken, and finally prepares ready-to-eat salads. At a minimum, how many times should the food worker wash their hands?

A food worker takes a lunch break and returns to cut tomatoes, then cuts raw chicken, and finally prepares ready-to-eat salads. At a minimum, how many times should the food worker wash their hands?

• A. Once
• B. Two times
• C. Three times
• D. Four times

Answer: (C)

The correct response indicates that the food worker should wash their hands a minimum of three times during the process described. Handwashing is a critical practice in food safety to prevent cross-contamination, which can lead to foodborne illnesses. First, after taking a lunch break, it is essential for the worker to wash their hands before they begin handling any food again, regardless of whether the food is raw or ready-to-eat. This step ensures that any potential contaminants from their break are removed. The second handwashing should occur after the worker prepares and cuts the raw chicken. This is vital because raw chicken can carry harmful bacteria, such as Salmonella or Campylobacter, which can contaminate other foods if proper hand hygiene is not followed. Finally, the worker must wash their hands again after handling the raw chicken before preparing the ready-to-eat salads. This final step is crucial to eliminate any residual bacteria from the raw chicken that may have transferred to their hands. Each of these handwashing steps is designed to minimize the risk of transferring pathogens from raw foods to ready-to-eat foods, thereby protecting public health. Hence, the worker should wash their hands a total of three times at the very least during the food preparation sequence outlined.

The correct response indicates that the food worker should wash their hands a minimum of three times during the process described. Handwashing is a critical practice in food safety to prevent cross-contamination, which can lead to foodborne illnesses.

First, after taking a lunch break, it is essential for the worker to wash their hands before they begin handling any food again, regardless of whether the food is raw or ready-to-eat. This step ensures that any potential contaminants from their break are removed.

The second handwashing should occur after the worker prepares and cuts the raw chicken. This is vital because raw chicken can carry harmful bacteria, such as Salmonella or Campylobacter, which can contaminate other foods if proper hand hygiene is not followed.

Finally, the worker must wash their hands again after handling the raw chicken before preparing the ready-to-eat salads. This final step is crucial to eliminate any residual bacteria from the raw chicken that may have transferred to their hands.

Each of these handwashing steps is designed to minimize the risk of transferring pathogens from raw foods to ready-to-eat foods, thereby protecting public health. Hence, the worker should wash their hands a total of three times at the very least during the food preparation sequence outlined.