Whenever I get done dealing with raw chicken, I feel like I need to wash my hands repeatedly with hot water and soap. Is this going to remove the potential bacteria away or is there a different way I should be cleaning my hands?
As I recall from all my food safety training: to properly wash your hands, wet them with warm water (at least 100 F), apply soap, scrub all over your hands and in between your fingers for 20 seconds and rinse. That should thoroughly remove the bad bacteria and any other debris clinging to your hands. That should be all you need.