What should food handlers do after handling raw meat?

After handling raw meat, food handlers should wash their hands thoroughly to remove any harmful bacteria or pathogens that may be present. Raw meat can be a significant source of foodborne illnesses, as it may harbor bacteria like Salmonella and E. coli. Thorough handwashing with soap and water effectively reduces the risk of cross-contamination when food handlers proceed to handle other food items.

Using warm water and soap and scrubbing all parts of the hands—including between the fingers and under the nails—ensures that any pathogens are effectively removed. This practice is essential in promoting safe food handling and preventing the spread of foodborne diseases.

The other methods, such as rinsing with cold water, using only hand sanitizer, or wiping hands on a towel, do not provide the same level of safety. Rinsing may not eliminate all harmful bacteria; hand sanitizer is less effective in certain cases unless hands are first washed, and drying hands on a towel can inadvertently transfer bacteria back onto the hands if the towel is contaminated. Therefore, thorough handwashing remains the most effective method for maintaining food safety after handling raw meat.