What should be done immediately after handling raw food?

Washing hands thoroughly immediately after handling raw food is essential for maintaining food safety. This practice helps to eliminate harmful bacteria and pathogens that may have been transferred to your hands during food preparation. Raw food, especially meat, poultry, and fish, can harbor a variety of microorganisms that pose a risk of foodborne illness. By washing hands with soap and water, you significantly reduce the likelihood of cross-contaminating other foods or surfaces in the kitchen.

While storing raw food in the refrigerator, cooking it right away, or disposing of waste are important steps in food safety, they do not address the critical immediate action of hand hygiene following direct contact with raw food. Handwashing is the foundational practice that supports all other safety measures, ensuring that food handlers do not unintentionally spread contaminants.