What precaution should be taken when working with raw poultry?

When working with raw poultry, it is crucial to always wash hands and surfaces after handling. This precaution is essential to prevent cross-contamination, which can lead to foodborne illnesses. Raw poultry can harbor harmful bacteria, such as Salmonella and Campylobacter, which can easily spread to other foods or surfaces if not handled properly.

By washing hands thoroughly with soap and water after touching raw poultry, as well as cleaning any utensils, cutting boards, or surfaces that came into contact with it, you significantly reduce the risk of transmitting bacteria. This practice is a fundamental aspect of food safety and hygiene in any culinary setting, ensuring that the food prepared is safe for consumption.

Other options do not align with best practices for food safety: cooking immediately without marinating does not promote safety; using separate utensils is a good practice but doesn't replace the need for thorough cleaning; and storing poultry at room temperature is unsafe as it can promote bacterial growth.