What practice is essential when handling raw meat?

Washing hands after handling raw meat is an essential practice because it helps prevent the spread of harmful bacteria and pathogens that can cause foodborne illnesses. Raw meat can harbor various types of bacteria, such as Salmonella and E. coli, which can contaminate hands and transfer to other foods or surfaces if proper hygiene is not observed. By washing hands thoroughly with soap and water after handling raw meat, food handlers significantly reduce the risk of cross-contamination, thereby promoting food safety and protecting consumers from potential health hazards. This practice is a fundamental part of proper kitchen hygiene and is a critical step in maintaining a safe food handling environment.