What must be done after handling raw food items?

After handling raw food items, it is essential to wash your hands and sanitize surfaces to prevent the spread of harmful bacteria and reduce the risk of cross-contamination. Raw food, especially raw meat, poultry, seafood, and eggs, can harbor pathogens such as Salmonella and E. coli. When these pathogens come into contact with other food items, food preparation tools, or surfaces, they can lead to foodborne illnesses.

Washing hands immediately after handling raw food items removes any contaminants that may have been transferred. Additionally, sanitizing surfaces ensures that any bacteria left on countertops, cutting boards, or utensils are effectively killed. This practice is a crucial step in food safety protocols and helps to maintain hygiene in food preparation environments, emphasizing the importance of preventing foodborne pathogens from impacting health.