After handling raw eggs, what is the next step in maintaining food safety?

Washing hands thoroughly after handling raw eggs is essential to maintaining food safety. Raw eggs can harbor harmful bacteria, such as Salmonella, which can lead to foodborne illness if transferred to other food items, utensils, or surfaces. By washing hands with soap and warm water for at least 20 seconds, food handlers effectively remove any contaminants and reduce the risk of cross-contamination. This practice is a key component of personal hygiene in food service environments, helping to ensure that food remains safe for consumption.

While other options, such as using gloves or properly storing eggs, are important aspects of food safety, they do not directly address the immediate risk associated with hand contamination after handling raw eggs. Additionally, continuing to cook immediately might not be feasible, and improper storage would not mitigate the risks from bacteria that might already be on the hands.