How should utensils used for raw meat be cleaned?

The recommended method for cleaning utensils used for raw meat is to first wash them in hot, soapy water, followed by sanitation. This two-step process is crucial for food safety.

Washing utensils in hot, soapy water helps to remove food residues, grease, and proteins that may still be clinging to the surface. The heat from the hot water also aids in breaking down any remaining substances. Following this step with sanitation ensures that any harmful bacteria that may be present are effectively killed. Common sanitizers include chlorine bleach solutions or commercial sanitizing agents specifically designed for food preparation equipment.

This thorough cleaning process helps to prevent cross-contamination, where pathogens from raw meat could transfer to other foods or surfaces, potentially leading to foodborne illnesses. Therefore, using a combination of hot, soapy water and a sanitizing step is the best practice for ensuring utensils are safe for use after handling raw meat.