What safety measure should be taken when handling raw meat?

The correct response emphasizes the importance of hygiene when handling raw meat. Washing hands and surfaces with soap and hot water is a critical safety measure that helps prevent foodborne illnesses. Raw meat can harbor harmful bacteria, such as Salmonella and E. coli, which can contaminate hands, utensils, and surfaces. By ensuring proper handwashing and sanitization of surfaces, you significantly reduce the risk of cross-contamination and foodborne pathogens spreading to other foods, especially those that are ready to eat.

The other options do not foster safe food handling practices. For instance, leaving raw meat at room temperature can promote bacterial growth. Using the same utensils for raw and cooked meats increases the risk of cross-contamination, while seasoning the meat immediately does not address the necessary hygiene protocols required to safely handle raw meat. Therefore, prioritizing the washing of hands and surfaces is the most vital measure when managing raw meat.