To prevent cross contamination, when does a barista need to wash their hands?

Handwashing is a critical practice in maintaining hygiene and preventing cross-contamination in a coffee shop or any food preparation environment. A barista needs to wash their hands after coughing or sneezing because these actions can transfer pathogens to their hands, which can then contaminate equipment, utensils, or food items during preparation or service.

The rationale behind this is simple: any time a barista comes into contact with respiratory droplets, either from themselves or from others, there is a risk of spreading germs. By washing their hands after coughing or sneezing, baristas significantly reduce the likelihood of spreading illnesses to customers and coworkers.

While other options touch on situations that also necessitate handwashing, such as after using the restroom or handling dirty dishes, they do not encompass the immediate need that arises from actions like coughing or sneezing, which can occur at any moment during service. Handwashing should be a regular practice that responds to various circumstances to ensure food safety and health standards are upheld, not limited to specific scenarios.