A food handler will be wearing single use gloves to chop lettuce for an hour. When must the food handler's hands be washed?

The importance of hand washing for food handlers is paramount in maintaining food safety and preventing cross-contamination. Washing hands before starting any task is a critical step to ensure that any potential contaminants are removed before food contact occurs. This initial wash helps to eliminate bacteria or other pathogens that could be inadvertently transferred to the food.

When a food handler puts on gloves, this action does not substitute for proper hand hygiene, especially if the hands were not clean before donning the gloves. Therefore, the food handler should first wash their hands thoroughly before beginning the task of chopping lettuce to ensure the gloves are used to protect the food from contamination rather than transfer any pathogens present on unwashed hands.

The other options suggest washing hands at various points during or after the task, which may not be as effective in preventing contamination. Some options imply that hand washing is only necessary after gloves are applied or during the task, but it is essential to start with clean hands before any food preparation begins. This foundational practice is a key guideline in food safety protocols.