Which of the following describes a proper practice regarding food handling?

Washing hands frequently during food preparation is essential for maintaining hygiene and preventing foodborne illnesses. This practice minimizes the risk of cross-contamination, which can occur when harmful bacteria from raw foods, such as meat or poultry, are transferred to other food items through direct contact or when hands contaminate surfaces and utensils. Proper handwashing includes using soap and clean, running water, washing for at least 20 seconds, and drying hands with a clean towel or air dryer.

This practice is emphasized in food safety guidelines and is crucial in a professional kitchen setting, where the volume and variety of food being prepared increase the likelihood of contamination. By regularly washing hands, food handlers can ensure the safety of the food they prepare and reduce the risk of spreading pathogens, thus protecting consumers and maintaining public health.