After handling raw animal products, what is the recommended action?

Washing hands after handling raw animal products is crucial for maintaining food safety and preventing foodborne illness. Raw animal products, such as meat, poultry, seafood, and eggs, can harbor harmful bacteria like Salmonella and E. coli. These pathogens can contaminate surfaces and hands, leading to cross-contamination when handling ready-to-eat foods.

Thoroughly washing hands with soap and warm water for at least 20 seconds effectively removes these harmful microorganisms. This practice is a key part of standard food safety protocols to ensure that food is safe for consumption and to protect public health. Proper hand hygiene significantly reduces the risk of spreading bacteria to other food items, thus preventing potential outbreaks of illness.