What should food handlers do after handling raw meat?

Food handlers must wash their hands thoroughly with soap and water after handling raw meat to prevent the spread of harmful bacteria and pathogens. Raw meat can harbor various microorganisms, including Salmonella, E. coli, and Listeria, which can contaminate other foods, surfaces, and even the handler's own body if proper hygiene practices are not followed.

Using soap in addition to water is crucial, as it effectively removes grease, dirt, and microbes from the skin. The scrubbing action of washing, along with the antimicrobial properties of soap, provides a comprehensive way to reduce the risk of foodborne illness. Hand washing should last at least 20 seconds and includes cleaning under fingernails, between fingers, and up to the wrists to ensure all areas are free from contaminants.

Choosing options like wiping hands on a cloth or rinsing with water only fails to adequately remove pathogens, and using hand sanitizer without prior hand washing does not eliminate all types of bacteria. Therefore, thoroughly washing with soap and water is the most effective measure to promote food safety in the kitchen environment.