360 Training Food Handlers Practice Exam

The appropriate action for food handlers after handling raw meat is to wash their hands thoroughly and sanitize any surfaces that were in contact with the raw meat. This practice is critical in preventing cross-contamination, which can lead to foodborne illnesses. Raw meat often harbors harmful bacteria, such as Salmonella and E. coli, which can easily be transferred to other foods or surfaces if proper sanitation procedures are not followed.

Washing hands with soap and water effectively removes these bacteria, ensuring that food handlers do not inadvertently transfer pathogens to ready-to-eat foods. Additionally, sanitizing surfaces helps eliminate any remaining bacteria, further minimizing the risk of contamination in the kitchen environment.

Other options may suggest methods that do not adequately ensure cleanliness. For instance, wiping hands with a towel does not remove bacteria and can lead to spreading contaminants. Rinsing hands under cold water fails to clean effectively, and applying hand sanitizer without prior washing may not eliminate all harmful pathogens present after handling raw meat.