In which situations should hands be washed?

Washing hands is a crucial practice for maintaining hygiene, especially in food service. The correct choice emphasizes that hands should be washed after handling raw meat, coughing or sneezing, and changing trash. Each of these activities poses a risk of contaminating food or surfaces with harmful bacteria or viruses.

Handling raw meat can transfer pathogens that cause foodborne illnesses. Proper handwashing after this step helps prevent cross-contamination with other foods. Similarly, coughing or sneezing can spread respiratory droplets that might contain infectious agents, thus it is essential to wash hands to minimize the risk of spreading these germs. Changing trash introduces another risk, as waste can harbor a variety of pathogens, so it's important to wash hands afterward to keep surfaces and food safe.

Prioritizing handwashing in these situations plays a significant role in upholding food safety standards and protecting both workers and patrons from potential health issues.