Which of the following is a critical factor in maintaining food safety during food preparation?

Ensuring personal hygiene and handwashing is fundamental to maintaining food safety during food preparation. Proper hygiene practices help to prevent the transfer of harmful bacteria and pathogens from hands to food. By washing hands effectively with soap and water before handling food, after using the restroom, and after touching any potentially contaminated surfaces, food handlers significantly reduce the risk of foodborne illness.

While using metal utensils or only pre-packaged foods can contribute to food safety, they are not as critical as the hygiene practices that directly prevent contamination. Similarly, avoiding refrigeration is contrary to food safety measures, as refrigeration is essential for keeping food at safe temperatures to inhibit bacterial growth.