What is an important practice when handling raw meats?

An important practice when handling raw meats involves using different utensils for different types, as well as washing hands frequently while cooking. Using separate utensils—such as knives, cutting boards, and plates—prevents cross-contamination between raw meats and other foods, which could introduce harmful bacteria into dishes that are ready to be consumed. This is especially crucial because raw meats can carry pathogens such as Salmonella or E. coli, which can lead to foodborne illnesses.

Washing hands frequently while cooking is equally significant. Hand hygiene helps to remove pathogens that may be transferred from raw meats or other surfaces, reducing the risk of contaminating cooked or ready-to-eat foods. By incorporating both practices, a cook significantly minimizes the chances of foodborne illnesses and promotes a safer cooking environment. Therefore, combining the use of different utensils and frequent hand washing constitutes a comprehensive approach to food safety when handling raw meats.