Before starting work each day, what must food service personnel do?

Food service personnel must prioritize personal hygiene to maintain a safe and sanitary environment for food preparation and service. Washing hands is a critical step in preventing foodborne illnesses and ensuring the health of both staff and customers. It is essential to follow proper handwashing procedures before handling food, after using the restroom, and when switching between different tasks. The importance of maintaining high standards of personal hygiene cannot be overstated in food service settings, as it directly impacts food safety and quality.

While preparing a menu, conducting safety audits, or reviewing customer service protocols are valuable tasks, they do not hold the same immediate priority as ensuring that all food service personnel practice proper hygiene. Thus, the emphasis on washing hands and maintaining personal hygiene as a routine before beginning work each day establishes a foundational practice for a safe food service environment.