What should food handlers do after handling raw meat?

After handling raw meat, food handlers should wash their hands thoroughly to remove any harmful bacteria or pathogens that may be present on the meat. This step is crucial to prevent cross-contamination, which can lead to foodborne illnesses. Washing hands properly with soap and water for at least 20 seconds ensures that any residue, oils, and microorganisms are effectively eliminated.

Using only sanitizer, as suggested in some other options, may not be sufficient on its own after handling raw meat. Sanitizers are effective but are best used as a supplement to handwashing, not a replacement. Wiping hands with a towel, while it may remove visible contaminants, does not effectively eliminate pathogens. Changing uniforms does not directly address the bacteria on hands and is typically not necessary unless the uniform is visibly soiled.

Therefore, the action of washing hands thoroughly is the most effective and recommended practice to ensure food safety after handling raw meat.