What should a food service worker do after handling raw meat?

Washing hands thoroughly after handling raw meat is critical for preventing cross-contamination in the kitchen. Raw meat can harbor harmful bacteria such as Salmonella and E. coli, which can lead to foodborne illnesses. By washing hands thoroughly, food service workers eliminate these pathogens, ensuring that when they switch to preparing other foods, they do not inadvertently transfer any contaminants.

Maintaining proper hygiene practices in food service is essential for food safety, and hand washing is one of the most effective measures. This process should include using soap and warm water, scrubbing for at least 20 seconds, and drying hands with a clean towel or air dryer. This action exemplifies a commitment to maintaining food safety standards and protecting public health in food preparation environments.