What should a food handler do after using raw meat?

After handling raw meat, it is crucial for a food handler to sanitize surfaces that have come into contact with the raw meat. This practice is essential to prevent cross-contamination, which can lead to foodborne illnesses. Raw meat can harbor harmful pathogens, such as Salmonella and E. coli, which can easily transfer to other foods, cooking surfaces, or utensils if proper sanitation is not followed.

Sanitizing these surfaces helps eliminate any residual bacteria and ensures a safe environment for food preparation. It is a best practice to follow the proper food safety protocols, which include cleaning and sanitizing after working with raw animal products. This reinforces the importance of maintaining hygiene standards in food handling procedures.

In contrast, simply washing gloves without sanitizing surfaces may not address potential contamination on work areas and may lead to increased risks of spreading pathogens. Notifying a manager may be necessary in some situations, but it does not address the immediate need for cleaning. Leaving equipment uncleaned overnight poses significant risks for food safety, as any bacteria present can proliferate and cause contamination the next time the equipment is used.