To prevent foodborne illness, what is the best practice when handling raw meat?

Washing hands after handling raw meat is essential for preventing foodborne illness. When you handle raw meat, bacteria can transfer from the meat to your hands, and from your hands to other surfaces or food. Proper handwashing with soap and water eliminates these bacteria, reducing the risk of cross-contamination. This practice is critical as it serves as the first line of defense in food safety, helping ensure that harmful pathogens do not spread and contaminate other foods or kitchen areas.

Using the same cutting board for vegetables or storing raw meat above cooked meat may lead to cross-contamination, where harmful bacteria from the raw meat can contaminate other food items. Additionally, allowing raw meat to sit out before cooking can increase the risk of bacterial growth, as meat should be cooked at the safe temperatures promptly to mitigate the risks associated with pathogens. Thus, the most effective and straightforward practice to prevent foodborne illness when handling raw meat is to wash hands thoroughly right after handling it.