What is an appropriate action when handling raw foods?

Using gloves and sanitizing utensils is the appropriate action when handling raw foods because it significantly reduces the risk of cross-contamination. Gloves serve as a barrier between hands and food, preventing harmful bacteria and pathogens from being transferred from raw foods to ready-to-eat items. Additionally, sanitizing utensils before and after use helps eliminate any contaminants that may be present, further ensuring food safety.

Maintaining proper hygiene and sanitation practices is crucial in the food service industry, particularly when dealing with raw products such as meat, poultry, or seafood, which can harbor dangerous microorganisms. This practice not only protects the food being prepared but also helps in maintaining overall public health standards by minimizing the likelihood of foodborne illnesses.

In contrast, failing to wash hands or leaving raw foods exposed increases the risk of bacteria spreading, while merely keeping them on the counter does not address the need for hygiene.