What should food handlers do with utensils that have touched raw meat?

• A. Store them for later use
• B. Wash and sanitize them before using on cooked foods
• C. Rinse them under cold water
• D. Use them as they are, without cleaning

Answer: (B)

Food handlers must wash and sanitize utensils that have come into contact with raw meat to ensure food safety. Raw meat can harbor harmful bacteria, such as Salmonella and E. coli, which can contaminate other foods if proper sanitation is not practiced. By washing and sanitizing these utensils thoroughly, food handlers eliminate any potential pathogens that could cause foodborne illnesses when the utensils are used with cooked or ready-to-eat foods. This practice is a crucial part of maintaining sanitary conditions in food preparation environments and helps prevent cross-contamination, which is a significant concern in food safety.

Storing utensils for later use could lead to bacterial growth if the utensils are not properly cleaned beforehand. Rinsing them under cold water would not effectively remove bacteria, and using them without cleaning poses a direct risk of contaminating prepared foods. The correct approach ensures that food remains safe for consumption.