What should food handlers do after handling raw meat?

After handling raw meat, food handlers must wash their hands thoroughly to prevent the spread of harmful bacteria and pathogens. Raw meat can carry bacteria such as Salmonella and E. coli, which can cause foodborne illnesses if transferred to other foods or surfaces. A proper handwashing procedure involves using soap and running water to clean hands effectively, ensuring that all areas, including under the nails and between fingers, are scrubbed.

This practice is crucial not only for personal hygiene but also for maintaining food safety standards in any food handling operation. It serves as a primary defense against cross-contamination, helping to protect both the handler and consumers. Simple rinsing with cold water, changing uniforms, or wiping hands on a towel would not effectively eliminate pathogens and may put food safety at risk.