What should food handlers do after handling raw meat?

After handling raw meat, food handlers must wash their hands thoroughly to prevent cross-contamination. Raw meat can harbor harmful bacteria such as Salmonella and E. coli, which can lead to foodborne illnesses if spread to other foods or surfaces. By washing hands with soap and water, food handlers effectively remove any pathogens that may have been transferred during the handling process.

Thorough handwashing includes scrubbing all parts of the hands for at least 20 seconds, rinsing well under running water, and drying with a clean towel or air dryer. This practice is crucial within food safety protocols to protect consumers and ensure that food is prepared in a safe and hygienic manner. Hand sanitizers are not a substitute for washing hands, especially after handling raw meat, as they might not eliminate all types of harmful bacteria.