What is the recommended time for washing hands after handling raw meat?

Washing hands immediately before resuming other food handling tasks is crucial for maintaining food safety and preventing cross-contamination. When raw meat is handled, it can carry harmful bacteria such as Salmonella or E. coli that can cause foodborne illnesses. By washing hands thoroughly after handling raw meat, food handlers can effectively eliminate contaminants and ensure that these harmful microorganisms are not transferred to other foods, utensils, or surfaces.

This practice aligns with food safety guidelines that emphasize the importance of hand hygiene in food preparation areas, especially when transitioning from handling raw ingredients to ready-to-eat foods. Proper handwashing includes using soap and running water, scrubbing for at least 20 seconds, rinsing well, and drying with a clean towel or air dryer.

The other options, while they address hand hygiene to some extent, do not specifically focus on the critical requirement of washing hands immediately after handling raw meat and before other tasks in the kitchen.