What food safety practice is essential after handling raw meat?

Washing hands after handling raw meat is essential for food safety because it helps to prevent the spread of harmful pathogens and bacteria that can cause foodborne illnesses. Raw meat can harbor dangerous microorganisms such as Salmonella, E. coli, and Listeria, which can contaminate hands, surfaces, and other foods if proper hygiene practices are not followed. By thoroughly washing hands with soap and warm water, you eliminate any residual contaminants and reduce the risk of cross-contamination, ensuring a safer cooking environment.

Other options do not address the immediate need for hygiene after handling raw meat. Reusing the same cutting board without proper cleaning can lead to contamination of cooked foods. Cooking at low temperatures may not effectively kill bacteria present in raw meat. Storing raw meat with other groceries increases the risk of juices leaking and contaminating other foods. Therefore, the practice of washing hands is pivotal in maintaining food safety following the handling of raw meat.