During food preparation, what should be done with utensils that have touched raw foods?

When utensils have come into contact with raw foods, they must be cleaned and sanitized to prevent cross-contamination. This process ensures that harmful pathogens that may be present on raw foods—such as bacteria from meats or unwashed fruits and vegetables—are completely removed before the utensils are used with ready-to-eat foods. By cleaning the utensils first to remove food debris and then sanitizing them, you significantly reduce the risk of foodborne illnesses.

Using the utensils immediately without proper cleaning exposes cooked or other ready-to-eat foods to potential contamination. Boiling utensils can be effective, but it may not always remove all food residues or achieve necessary sanitation within the same timeframe as properly cleaning and sanitizing. Simply wiping with a cloth will not sufficiently eliminate bacteria and viruses. Thus, the most effective and safe practice in food safety is to ensure utensils are cleaned and sanitized after contact with raw foods.