Ontario Food Handler Certification Practice Exam 2025 – Your All-in-One Guide to Exam Success!

Frequent handwashing is crucial in a food preparation area to prevent the spread of foodborne illnesses. The best practice is to wash hands before and after handling food, as well as immediately after any activity that could contaminate the hands, such as using the restroom, touching face or hair, or handling raw food. This comprehensive approach ensures that any harmful bacteria or contaminants are removed before coming into contact with food, thereby protecting both the food being prepared and the health of those consuming it.

The other options do not promote adequate food safety practices. For instance, claiming handwashing should occur only after handling raw food does not address the need to be proactive by washing hands before food handling. Stating that it should happen at the end of each shift disregards the continuous risk that arises during ongoing food preparation. Suggesting to wash hands once every hour is also insufficient, as handwashing should be more frequent to effectively minimize the risk of contamination throughout food preparation activities.