What should food workers do after handling raw meat?

Washing hands thoroughly after handling raw meat is essential for food safety. This practice helps to eliminate harmful bacteria that can be present on raw meat, such as Salmonella and E. coli, which can lead to foodborne illnesses. Proper handwashing involves using soap and clean running water, scrubbing all parts of the hands for at least 20 seconds, and rinsing completely. This process not only removes any residual pathogens but also prevents cross-contamination, which occurs when bacteria from raw meat are transferred to other foods or surfaces.

The other options do not adequately ensure the same level of safety. Wiping hands on a towel may not remove bacteria and can potentially spread contaminants further. Using hand sanitizer may not be effective if hands are visibly soiled or if the sanitizer doesn't have the necessary concentration to kill harmful bacteria. Wearing gloves does not exempt food workers from the necessity of washing hands; if gloves are not changed appropriately or become soiled, they can still harbor pathogens. Therefore, thorough handwashing remains the best practice after handling raw meat.