When handling raw meat, you should:

When handling raw meat, it is essential to prioritize hygiene to prevent cross-contamination and foodborne illnesses. Washing your hands and changing gloves after handling raw meat is critical because raw meat may contain harmful bacteria, such as Salmonella or E. coli, that can transfer to other foods or surfaces if proper precautions are not taken. By washing hands thoroughly and changing gloves, you reduce the risk of spreading these pathogens, ensuring that any utensils or surfaces that will come into contact with cooked or ready-to-eat foods are not contaminated.

Using the same utensils for cooked food after handling raw meat can lead to cross-contamination, jeopardizing food safety. Leaving raw meat at room temperature can allow harmful bacteria to grow, and soaking it in vinegar may not effectively eliminate all bacteria present. Thus, the practice of washing hands and changing gloves is the best method to ensure safe food handling when dealing with raw meat.