Which practice can help prevent foodborne illness?

The practice that includes proper handwashing, cooking food to the right temperature, and safe food storage is essential in preventing foodborne illness. Proper handwashing removes harmful bacteria and viruses from hands, which is crucial before handling food, after using the restroom, or after handling raw foods. Cooking food to the right temperature kills pathogens that can cause disease, ensuring that the food is safe to eat. Safe food storage prevents the growth of bacteria by keeping foods at appropriate temperatures, inhibiting the conditions that allow pathogens to thrive. Together, these practices create a comprehensive approach to food safety, significantly reducing the risk of foodborne illness.

On the other hand, serving food at room temperature does not ensure safety and can encourage the growth of harmful bacteria if food is left out for too long. Using the same utensils for raw and cooked foods can lead to cross-contamination, transferring pathogens from raw foods to those that are ready to eat. Cooking food only to a minimum temperature may not be sufficient to kill all harmful microorganisms, making it critical to adhere to the recommended cooking guidelines for food safety.