When should hands be washed when working with food?

Washing hands is a critical step in food safety to prevent foodborne illnesses. The correct practice is to wash hands before and after handling food, as well as after using the restroom. This is essential because hands can transfer harmful pathogens from one surface or food to another, potentially contaminating safe food sources.

By washing hands before handling food, you reduce the risk of introducing bacteria, viruses, and other pathogens into the food, ensuring a safer cooking and eating environment. Immediately after handling food, especially raw items, it's important to wash hands again to avoid cross-contamination when handling other food items or surfaces.

Additionally, handwashing after using the restroom is crucial as it eliminates any pathogens that could have been transferred. The other options presented do not encompass the full range of situations when handwashing is necessary, like only focusing on raw meat handling or waiting until the end of preparation, which could allow for the spread of contaminants throughout the process. Wearing gloves can reduce the transfer of bacteria, but it does not negate the need for regular handwashing, as gloves can also become contaminated.