What is a common food safety practice in food service?

Regularly washing hands is a fundamental food safety practice in food service because it significantly reduces the risk of foodborne illnesses. Handwashing removes pathogens and contaminants that can be easily transferred from hands to food, surfaces, and utensils, which can lead to cross-contamination. This practice is essential not only for those preparing food but also for anyone handling food items to ensure that the food remains safe for consumption.

The importance of proper hand hygiene is emphasized in food safety regulations and guidelines, which highlight washing hands before food preparation, after handling raw foods, and after any activity that may contaminate hands. Establishing a routine of handwashing helps create a culture of safety within food service operations, ultimately protecting consumers from foodborne diseases.