What should food handlers do after handling raw meat?

After handling raw meat, food handlers should wash their hands thoroughly to eliminate any harmful pathogens that may be present. Raw meat can harbor various bacteria and viruses, such as Salmonella or E. coli, which can lead to foodborne illnesses if transferred to other foods or surfaces. Washing hands with soap and water for a minimum of 20 seconds effectively reduces the risk of contamination.

While changing gloves is important, it must be accompanied by handwashing to ensure that any potential contaminants are removed from the handler's skin as well. Simply changing gloves without washing hands may not suffice, as bacteria could still be present on the hands. Wiping hands on a towel does not adequately remove pathogens, and wearing a mask is not relevant in this context, as it does not prevent cross-contamination from hands to food. Therefore, thorough handwashing remains the most effective practice to ensure food safety after handling raw meat.