When should food establishment employees wash their hands?

Food establishment employees should wash their hands before handling food and after using the restroom to prevent the spread of foodborne illnesses and ensure food safety. Proper handwashing is crucial because hands can transfer pathogens from various surfaces or from personal hygiene practices to food, potentially leading to contamination.

Washing hands before handling food minimizes the risk of introducing harmful bacteria into the food that is being prepared or served. Similarly, washing hands after using the restroom eliminates pathogens that may have been transferred during that process. This practice is a fundamental aspect of food safety protocols established to protect both the food being served and the health of the customers consuming it.

The other options do not encompass the comprehensive handwashing practices needed to maintain safety in food handling. Relying on handwashing only after handling food or cooking does not address potential contamination that could occur beforehand. Additionally, only washing hands when one feels dirty is insufficient, as many pathogens can be present without visible dirt, and employees may not always recognize when they need to wash their hands.