Which action is most critical immediately after chopping raw meat?

After chopping raw meat, it is crucial to sanitize the cutting board to prevent cross-contamination. Raw meat can harbor harmful pathogens such as Salmonella and E. coli, which can easily transfer to other foods or surfaces if not properly addressed. Sanitizing the cutting board effectively eliminates these potential contaminants, ensuring a safe food preparation environment.

Although washing hands thoroughly is also a critical step in food safety, it typically follows directly after handling raw meat, rather than specifically after the chopping process. Putting the knife in the dishwasher may not effectively address the immediate risk of cross-contamination from the board itself. Starting to cook the meat right away without addressing the cleanliness of the cutting board could lead to contamination of the cooked meat if the board wasn't properly sanitized. Therefore, sanitizing the cutting board is the most vital action to take immediately after chopping raw meat for food safety.