When should food handlers be particularly cautious about handwashing?

Handwashing is a critical practice in food safety, particularly after handling raw ingredients, using the restroom, or touching the face or hair. This is essential because these actions can introduce harmful pathogens into food, which can lead to foodborne illnesses. Raw ingredients, such as meat, poultry, and seafood, can harbor bacteria and viruses that are dangerous to health. Using the restroom may expose food handlers to various contaminants, and touching the face or hair can transfer additional germs to the hands.

Vigilant handwashing at these key moments helps ensure the safety of food prepared and served to customers. While the other options are important moments for handwashing as well, the particular emphasis on handling raw ingredients, restroom use, and personal hygiene underscores the highest risk factors in preventing the spread of infections and ensuring food safety.