What is the correct procedure to wash utensils after handling raw meat?

Washing utensils after handling raw meat requires a thorough and specific procedure to ensure food safety and prevent cross-contamination. The correct approach involves washing the utensils with hot, soapy water, rinsing them, and then sanitizing.

Using hot, soapy water is effective in removing food particles, fat, and bacteria that could be present on the utensils. This step is crucial because raw meat can harbor harmful pathogens such as Salmonella or E. coli, which could cause foodborne illnesses if transferred to other foods or surfaces.

After washing, rinsing the utensils helps remove any remaining soap and debris, ensuring that they are clean. The final step, sanitizing, is vital as it further reduces the number of pathogens to safe levels. This step can be achieved using a commercial sanitizer or a bleach solution, following specific dilution guidelines.

The other methods described do not adequately ensure the safety of the utensils. Washing with cold water only does not effectively remove grease and bacteria. Rinsing and drying without washing fails to eliminate contaminants. Soaking in a bleach solution alone does not clean the utensils; it is only effective after proper washing and rinsing.

By following the correct procedure of washing with hot, soapy water, rinsing, and sanitizing,