Which of the following should be done after handling raw meat?

After handling raw meat, it is critical to wash hands and surfaces thoroughly to prevent cross-contamination. Raw meat can carry harmful bacteria such as Salmonella and E. coli, which can cause foodborne illnesses. By washing hands with soap and water and sanitizing surfaces that came into contact with raw meat, you significantly reduce the risk of these bacteria spreading to other foods or surfaces in the kitchen.

This practice is a fundamental part of food safety protocols. It helps ensure that any pathogens from the raw meat do not transfer to other foods that are ready to eat, such as vegetables or cooked meat, thereby protecting the health of anyone consuming these foods.

Other actions, like using the same utensils for cooked meat or improperly storing raw meat, can lead to increased risk of food contamination and are not safe practices.