Food Manager Exam 2025 – 400 Free Practice Questions to Pass the Exam

Washing hands after handling raw meat is essential to avoid cross-contamination in food safety because hands can transfer pathogens from raw meat to other surfaces, food items, or utensils. When handling raw meat, it is crucial to wash hands thoroughly with soap and water to eliminate any bacteria or contaminants that may be present. This practice significantly reduces the risk of foodborne illness by preventing harmful microorganisms from spreading to ready-to-eat foods, which can lead to serious health issues if consumed.

The other choices would not be effective practices. Using the same utensils for raw and cooked foods increases the risk of transferring harmful bacteria. Storing raw foods above cooked foods could result in drips and spills that contaminate the cooked items. Thawing food on the kitchen counter allows food to remain at unsafe temperatures, promoting bacterial growth. These practices can compromise food safety, making handwashing after handling raw meat a critical practice.