What procedure should be followed after handling raw meat?

After handling raw meat, it is essential to wash hands immediately to prevent the spread of harmful bacteria that can cause foodborne illness. Raw meat can carry pathogens such as Salmonella and E. coli, which may contaminate hands and potentially transfer to other surfaces, utensils, or ready-to-eat foods.

Washing hands with soap and water effectively removes these pathogens and is a critical step in maintaining food safety. This practice not only protects the individual handling the meat but also safeguards the health of customers and others who may come into contact with the food.

Following proper handwashing techniques—using warm water, soap, and scrubbing for at least 20 seconds—ensures that hands are thoroughly cleaned. This action is a foundational component of food safety protocols, reinforcing the importance of hygiene in food preparation environments.