How should utensils be cleaned after preparing raw meat?

Cleaning utensils after preparing raw meat is crucial for preventing cross-contamination and foodborne illness. The correct approach involves washing utensils thoroughly in hot, soapy water, which helps to remove any meat particles and bacteria that may be present. Following this, sanitizing the utensils further reduces the risk of any lingering pathogens, ensuring they are safe for use when preparing other foods.

Cleaning with just cold water, as suggested in one of the options, does not effectively remove bacteria and may actually allow pathogens to survive. Simply wiping utensils with a towel does not clean them or ensure they are sanitized, as it can spread bacteria rather than eliminate it. Soaking in vinegar does not provide a reliable sanitization method compared to hot, soapy water and proper sanitization techniques, which are essential for food safety. Thus, the practice of washing utensils in hot, soapy water and then sanitizing them is the most effective way to maintain hygiene in a food preparation environment.