Which hygiene practice is critical when handling ready-to-eat food?

Practicing proper handwashing is essential when handling ready-to-eat food because handwashing is one of the most effective ways to prevent cross-contamination and the spread of foodborne illnesses. When food workers wash their hands correctly, they remove harmful pathogens, dirt, and organic matter that can be transferred to food. This is especially important for ready-to-eat foods, which will not be cooked further and can pose a health risk if contaminated.

Good handwashing practices involve using soap and water, scrubbing all parts of the hands, including between fingers and under nails, for at least 20 seconds. This practice significantly reduces the chances of foodborne pathogens being transmitted to the food, thereby ensuring the safety and health of consumers.

In contrast, touching ready-to-eat food with bare hands can lead to contamination, gloves must be used properly and not considered a substitute for handwashing, and eating while preparing food can introduce bacteria from the mouth into the food preparation area. Each of these actions undermines food safety protocols, making handwashing the foundational hygiene practice that protects public health.