What must food handlers do after handling raw meat?

Food handlers are required to wash their hands thoroughly with soap after handling raw meat to prevent the cross-contamination of harmful bacteria and pathogens. Raw meat can carry bacteria such as Salmonella and E. coli, which can cause foodborne illnesses. Proper handwashing involves using soap and water to effectively remove these contaminants, ensuring that subsequent food handling will not carry over any harmful microorganisms.

Wiping hands on a towel does not adequately clean the hands and can actually transfer bacteria instead of removing them. Using hand sanitizer alone is insufficient; while it can reduce some germs, it may not eliminate all types of pathogens present after handling raw meat. Changing gloves without washing hands does not eliminate the risk of cross-contamination, as any bacteria on the hands could easily transfer to the new gloves and onto other food items. Therefore, thorough handwashing after handling raw meat is essential in maintaining food safety.