Which of the following is an appropriate practice for food handler hygiene?

Washing hands regularly and properly is a fundamental practice for food handler hygiene because it significantly reduces the risk of foodborne illnesses. Hands can easily become contaminated with pathogens from various sources, including raw food, surfaces, and contact with others. By maintaining proper handwashing techniques—such as using soap, washing for at least 20 seconds, and drying hands with a clean towel or air dryer—food handlers can effectively eliminate these harmful microorganisms.

This practice is essential before and after handling food, using the restroom, and touching any surfaces that could introduce contaminants into food. Proper hand hygiene ensures that food remains safe for consumption and protects both the food handler and the customers from potential health risks.