Ontario Food Handler Certification Practice Exam

Washing hands before beginning work is a critical practice for food handlers because it helps to remove harmful microorganisms that can cause foodborne illnesses. Proper hand hygiene prevents the contamination of food and surfaces, which is essential in any food handling environment.

When food handlers wash their hands thoroughly with soap and water, they not only reduce the risk of spreading bacteria but also comply with health regulations that govern food safety. This practice should occur before any interaction with food, especially after using the washroom, handling raw foods, or engaging in activities that may transfer contaminants to hands.

The other actions, while important, do not take precedence over hand washing. Putting on gloves is a good practice, but gloves do not substitute for clean hands. Checking the temperature of food is necessary for food safety, but it should come after ensuring hands are clean. Preparing the cooking area is essential for a safe work environment, yet it also follows the hygiene step of washing hands. Thus, proper hand washing serves as a foundational practice to ensure overall food safety before any other food handling activities begin.