What critical hygiene practice should be performed before handling food?

Washing hands thoroughly with soap and warm water is a critical hygiene practice that must be performed before handling food for several important reasons. This action effectively removes dirt, bacteria, and viruses from the hands, significantly reducing the risk of contaminating food. Proper handwashing involves scrubbing all areas of the hands, including between fingers, under nails, and around wrists, to ensure that any harmful pathogens are eliminated.

While wearing gloves can provide a barrier against contaminants, it is important to note that gloves do not replace the need for clean hands. If gloves are put on without proper hand hygiene, the same contaminants can be transferred to food. Rinsing hands in cold water is ineffective because it does not adequately remove pathogens; warm water is necessary for effective soap activation. Additionally, relying solely on hand sanitizer does not replace the need for thorough handwashing, especially when hands are visibly dirty or greasy, as sanitizers do not remove physical dirt but only reduce the number of bacteria present. Thus, washing hands with soap and warm water remains the most reliable method for ensuring food safety before handling any food items.