Ontario Food Handler Certification Practice Exam 2026 – Your All-in-One Guide to Exam Success!

Handwashing is a critical practice for food handlers to prevent the spread of foodborne illnesses. The correct approach encompasses specific times when food handlers should wash their hands. The requirement to wash hands before and after handling food ensures that contaminants are removed before food enters preparation stages, protecting both the food and consumers. Additionally, washing hands after using the restroom is vital since this is one of the most common times for the transfer of pathogens that can lead to illness. This consistent practice greatly reduces the risk of cross-contamination and helps maintain food safety standards.

Other choices don't align with food safety protocols; regular handwashing only when it feels necessary, every hour, or just once a day does not adequately address the various situations where the risk of contamination can occur. These practices could lead to increased risk of foodborne illnesses as they don't cover all necessary times for handwashing.