What action is critical after handling raw food?

After handling raw food, sanitizing surfaces and hands is crucial to prevent cross-contamination and foodborne illnesses. Raw food, especially meat, poultry, and seafood, can harbor harmful bacteria that can spread to other surfaces, utensils, or food items if not properly managed.

Sanitizing hands helps ensure that any pathogens transferred from raw food are not carried to other surfaces or food that may be consumed without further cooking. Additionally, sanitizing surfaces where raw food was prepared minimizes the risk of contaminating other food or surfaces, thereby protecting food safety across the entire preparation process.

While storing food promptly, washing utensils, and cooking food without delay are also important steps in the food handling process, they do not directly address the immediate safety concerns tied to the potential contamination that occurs during and after the handling of raw food. The most effective way to minimize the risk of foodborne illness immediately after handling raw food is to focus on sanitation and hygiene practices.