How often should handwashing occur during food preparation?

Handwashing during food preparation is fundamental to maintaining food safety, and the best practice involves washing hands before handling food, after using the restroom, and any time hands may become contaminated. This approach is vital for preventing cross-contamination, which can lead to foodborne illnesses.

Every time you handle raw food, particularly meat, poultry, or seafood, there is a risk of transferring harmful pathogens to ready-to-eat foods. Washing hands at these critical times greatly minimizes that risk. Similarly, if hands have been contaminated through contact with anything unclean—such as touching your face, hair, or anything that isn't food—re-washing is essential.

The other options do not encompass the full spectrum of situations where handwashing is necessary. While washing before starting to cook is important, it does not account for contamination that may occur throughout the cooking process. Regular washing during cooking is not efficient if it's done only once an hour; it doesn’t address the immediate need for cleanliness after specific activities, like handling different food types or using the restroom. Thus, option C provides a comprehensive guideline for effective hand hygiene during food preparation.