What should food handlers do immediately after handling raw meat?

After handling raw meat, food handlers should wash their hands thoroughly. This is crucial because raw meat can carry harmful bacteria and pathogens such as Salmonella, E. coli, and Campylobacter, which can contaminate hands and subsequently spread to other surfaces or foods if not removed. Proper handwashing techniques help eliminate these contaminants and reduce the risk of foodborne illnesses.

While checking the meat temperature, changing gloves, and removing jewelry are important practices in a food safety context, they do not address the immediate need to prevent cross-contamination that arises from direct contact with raw meat. Washing hands is the most effective action a food handler can take to ensure food safety after handling such potentially hazardous materials.