What should employees do after handling raw meat?

After handling raw meat, it is crucial for employees to wash their hands thoroughly and clean any surfaces that came into contact with the meat. This practice is essential for maintaining food safety and preventing cross-contamination. Raw meat can carry harmful bacteria, and these pathogens can easily transfer to other foods, utensils, or surfaces, leading to foodborne illnesses.

Washing hands with soap and water effectively removes any bacteria or residues, and by also cleaning surfaces, employees help ensure that no harmful pathogens remain to contaminate other foods that are safe to consume. This approach aligns with food safety guidelines that prioritize hygiene and prevent the spread of contamination in food preparation environments.

In contrast, simply wiping hands on a cloth does not adequately eliminate bacteria, and using hand sanitizer alone is not sufficient without a prior wash. Rinsing hands in cold water does not effectively eliminate bacteria either, as it lacks the cleansing power of soap.