How often should food managers and handlers wash their hands and exposed portions of the arms?

Food managers and handlers should wash their hands and exposed portions of their arms frequently, especially before and after handling food, after using the restroom, and after any activity that may contaminate their hands, such as touching raw foods or cleaning. Additionally, they should wash their hands whenever switching between different food preparation tasks to prevent cross-contamination. Regular handwashing is crucial to maintaining food safety and preventing foodborne illnesses.