What is considered an extremely important factor in preventing contamination when preparing and serving food?

Proper handwashing is essential in preventing contamination because it effectively removes harmful microorganisms, dirt, and debris from the hands, which are the primary means through which pathogens are transmitted to food. Food handlers can inadvertently contaminate cooked or ready-to-eat foods if they touch these surfaces with unwashed hands after handling raw food, using the restroom, or engaging in other activities. Handwashing with soap and water, followed by thorough rinsing and drying, is a critical practice that significantly reduces the risk of foodborne illnesses.

While using gloves, alcohol wipes, and wearing masks can be part of a comprehensive food safety protocol, they do not substitute for the fundamental importance of properly washing hands. Gloves can become contaminated if not used correctly or changed often enough, and alcohol wipes may not be as effective in the presence of dirt and organic matter. Wearing masks is more relevant for preventing respiratory illness transmission than food contamination. Thus, the practice of proper handwashing stands out as the most critical factor in maintaining food safety.