What should food handlers do after handling raw meat?

When food handlers handle raw meat, it is essential to wash their hands and any surfaces or utensils that came into contact with the meat to prevent cross-contamination. Raw meat can harbor harmful bacteria such as Salmonella and E. coli, which can lead to foodborne illnesses if not handled properly. Washing hands with soap and water effectively removes any contaminants, ensuring that handlers don't transfer these pathogens to other foods or surfaces.

In addition, it's crucial to clean any utensils, cutting boards, and surfaces that the raw meat touched. This practice minimizes the risk of spreading bacteria within the kitchen environment and promotes overall food safety.

Other responses do not adequately address the need for both hand washing and surface cleaning. Simply wiping hands on a towel does not eliminate bacteria, and rinsing hands with cold water alone is insufficient for proper sanitation. Relying solely on hand sanitizer is also inappropriate in this context, as it may not effectively kill all types of bacteria present on hands after handling raw meat. Thus, washing hands and surfaces is the most effective method for ensuring food safety following the preparation of raw meat.