What basic hygiene practice should all food handlers prioritize?

All food handlers should prioritize washing hands regularly with soap and water because it is one of the most effective ways to prevent the spread of harmful bacteria and viruses that can contaminate food. Handwashing removes not only visible dirt but also pathogens that can lead to foodborne illnesses. The process of washing with soap and water, particularly when done correctly, involves scrubbing hands for at least 20 seconds, ensuring that all parts of the hands are cleaned, including between fingers and under nails.

While using hand sanitizer can be effective in certain situations, it does not eliminate all types of germs and is not a substitute for proper handwashing, especially after handling raw food or using the restroom. Wearing gloves may help prevent contamination, but they cannot replace the need for handwashing; gloves can also become contaminated and should be changed frequently. Similarly, wearing aprons serves a purpose in maintaining cleanliness, but it does not address the critical aspect of hygiene that comes from proper handwashing. Thus, consistent and thorough handwashing should be the foundational hygiene practice for all food handlers.