When should food service workers remove their aprons?

Food service workers should remove their aprons every time they leave the food production area because aprons can harbor bacteria and contaminants that might be present in different areas of the establishment. This practice is essential for maintaining food safety and hygiene standards. By removing their aprons when exiting the food production area, workers minimize the risk of transferring any potential contaminants to other parts of the facility, especially areas where food is served or consumed.

In contrast, keeping the apron on while performing tasks within the food production area is acceptable, as long as appropriate hygiene is observed. However, scenarios like going to the restroom or taking out the garbage would not require an apron removal in all situations. Aprons should specifically be removed when transitioning from food preparation areas to minimize cross-contamination concerns. Therefore, option C reflects the appropriate practice for food safety protocols in food service environments.