Which technique is considered safe for handling food to minimize contamination?

Washing hands after handling raw food is a critical technique for minimizing contamination and ensuring food safety. This practice significantly reduces the risk of pathogens being transferred from hands to food, which is particularly important when dealing with raw meats, seafood, and poultry that may harbor harmful bacteria. Proper handwashing removes dirt, food particles, and microorganisms that could lead to cross-contamination if these hands were to touch ready-to-eat foods after handling raw ingredients.

Maintaining a strict handwashing routine is vital in food preparation settings to protect the health of consumers and prevent foodborne illnesses. The recommended procedure includes washing hands with soap and warm water for at least 20 seconds, especially after handling raw foods, after using the restroom, and before handling ready-to-eat food. This reinforces the idea that personal hygiene plays a significant role in food safety practices.