What should an employee do before preparing food after using the restroom?

Before preparing food after using the restroom, an employee should wash hands thoroughly. This action is essential for maintaining food safety and preventing the spread of pathogens that can occur after using the restroom. Proper handwashing involves using soap and clean, running water, scrubbing all parts of the hands, including between fingers and under nails, for at least 20 seconds, and then drying hands with a clean towel or air dryer.

Washing hands is a critical practice recommended by food safety guidelines because the hands can harbor bacteria or viruses that might contaminate food or food-preparation surfaces. This process removes any potentially harmful microorganisms, ensuring that food is safe for consumption and that consumers are not put at risk of foodborne illnesses.

While putting on gloves, rinsing hands with water, or applying hand sanitizer may seem like valid actions, they do not replace the necessity of washing hands thoroughly. Gloves can become contaminated and do not eliminate the need for clean hands, rinsing with water alone does not remove contaminants, and hand sanitizers are effective but not a substitute for proper handwashing, especially after restroom use.