To reduce the chance of foodborne illness, food handlers must wash their hands and perform which additional task?

The most appropriate task that food handlers should perform in addition to washing their hands is trimming fingernails. Keeping nails short and clean is crucial in a food handling environment, as long nails can harbor bacteria and dirt, creating a potential risk for cross-contamination. When food handlers prepare food, their hands often come into direct contact with food, utensils, and surfaces. If fingernails are not trimmed, they can easily become a source of contamination, particularly if food particles become lodged underneath.

While wearing gloves can provide an additional layer of protection, it is not a substitute for proper handwashing. Gloves should be used in conjunction with hand hygiene practices, rather than as the primary method of preventing foodborne illness. Similarly, wearing masks is typically more relevant in preventing the spread of respiratory illnesses and might not directly impact food safety in terms of hand hygiene. Changing aprons can contribute to cleanliness but is not as directly tied to minimizing contamination as maintaining nail hygiene. Therefore, trimming fingernails is the best practice to further ensure food safety.