What action is critical after handling raw foods?

Washing hands thoroughly after handling raw foods is critical because it helps prevent cross-contamination. Raw foods, especially meats, can harbor harmful bacteria that pose food safety risks if they are transferred to other foods, surfaces, or utensils. By washing hands with soap and warm water for at least 20 seconds, you ensure that any pathogens are effectively removed.

This practice is essential in food safety protocols to protect both the food and the consumer from foodborne illnesses. It is a key component of personal hygiene and serves as a barrier against the spread of contaminants. Other options may not provide the same level of assurance in sanitizing hands after handling raw foods. For instance, taking a break does not address hygiene, while drying hands with a cloth could reintroduce bacteria if the cloth is not clean. Using hand sanitizer can be effective when soap and water are unavailable, but it is not a substitute for thorough handwashing after contact with raw foods, as it may not remove all residues effectively.