a food worker washed her hands in the bathroom and is now returning

A food worker who washed her hands in the bathroom must typically wash her hands again in a designated handwashing sink before resuming work duties. This is because restroom sinks may harbor pathogens despite washing, so double handwashing is recommended to ensure hands are properly cleaned and safe for food handling. Proper handwashing should include at least 20 seconds of scrubbing with soap, rinsing with running water, and drying with a single-use towel or hand dryer. Only after this, the food worker can resume food preparation safely. Waiting for hands to dry completely after washing is also important to avoid contamination from wet hands. This practice of double handwashing prevents the spread of pathogens from restroom surfaces to food or food-contact surfaces, ensuring food safety and hygiene compliance.