Which sanitation practice is crucial after handling raw chicken?

Using hot soapy water to wash surfaces and tools after handling raw chicken is essential for food safety. This practice effectively removes harmful bacteria, such as Salmonella and Campylobacter, that can be present on raw chicken and lead to foodborne illnesses if transferred to other foods.

Hot water helps to break down grease and residues, while soap aids in dislodging and removing bacteria from surfaces and utensils. This combination ensures thorough sanitation, preventing cross-contamination in the kitchen. Implementing this practice not only promotes a safer cooking environment but also aligns with best hygiene standards in food preparation. Regularly cleaning with hot soapy water after handling raw meats is a critical step in maintaining food safety and protecting consumer health.