How often should employees wash their hands when bussing soiled and clean tableware?

Employees should wash their hands before and after handling clean tableware to prevent cross-contamination and ensure food safety. This practice is essential in a food service environment to maintain hygiene and prevent the spread of pathogens. By washing hands before handling clean tableware, employees eliminate any contaminants that may be present on their hands, which could potentially transfer to dishes that are clean and ready for use. Washing hands again after handling clean tableware helps to remove any potential residues or contaminants that might have come in contact during the process.

This two-step handwashing process is particularly critical in settings where both soiled and clean tableware are present. It highlights the importance of personal hygiene and food safety standards in maintaining a hygienic dining environment. Regular handwashing is a key practice to prevent foodborne illnesses, reinforcing the notion that cleanliness plays a vital role in food preparation and serving processes.