California eFoodHandlers Practice Exam

Question: 1 / 400

What is the primary purpose of handwashing for food handlers?

To comply with health department regulations

To remove dirt and allergens from hands

To prevent foodborne illnesses by eliminating pathogens

The primary purpose of handwashing for food handlers is to prevent foodborne illnesses by eliminating pathogens. Pathogens, including bacteria, viruses, and parasites, can be present on hands and may easily transfer to food, leading to serious health risks for consumers. Proper handwashing techniques help destroy or wash away these harmful microorganisms, significantly reducing the likelihood of contamination.

While compliance with health department regulations is important and contributes to overall food safety, the core rationale for handwashing is rooted in protecting public health. Removing dirt and allergens from hands is also a valid reason, but it is secondary to the critical objective of pathogen elimination. Ensuring hands smell clean is not a relevant factor in the context of food safety; the focus must always be on hygiene to keep food safe for consumption.

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To ensure hands smell clean when preparing food

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