What should employees do after handling raw food?

After handling raw food, employees should wash their hands thoroughly. This is crucial for food safety and preventing cross-contamination. Raw food, particularly meats, poultry, and seafood, can harbor harmful bacteria, such as Salmonella and E. coli.

Thorough handwashing with soap and water helps to remove these bacteria from the hands, ensuring that they do not transfer to other foods, surfaces, or utensils during the food preparation process. This practice aligns with food safety standards and regulations, which emphasize the importance of hygiene in the culinary environment. Maintaining proper handwashing procedures is a fundamental part of preventing foodborne illnesses and ensuring the safety of the food served to customers.

The other options do not contribute to food safety. Checking phones might distract employees, rinsing hands with water alone is not enough to effectively eliminate bacteria, and stopping for a break can lead to lapses in hygiene practices. Hence, thorough handwashing is the necessary and correct action after handling raw food.