What should employees do after handling raw meat?

After handling raw meat, employees should wash their hands thoroughly. This practice is crucial in preventing cross-contamination, which can lead to foodborne illnesses. Raw meat often contains harmful bacteria such as Salmonella or E. coli. Washing hands thoroughly with soap and warm water for at least 20 seconds removes these pathogens effectively, ensuring that employees do not transfer bacteria to other surfaces or foods.

Rinsing hands quickly is insufficient, as it does not effectively eliminate contaminants. Wiping hands on a towel can potentially spread bacteria rather than remove it. Using hand sanitizer alone is not a substitute for handwashing because sanitizers may not eliminate all types of pathogens, especially if hands are visibly dirty after handling raw meat. Thus, thorough handwashing is the best practice to maintain food safety.