Which practice helps minimize the risk of foodborne illness?

Frequent hand washing is a critical practice in food safety that significantly minimizes the risk of foodborne illness. This action helps to eliminate harmful pathogens that may be present on the hands, which is especially important before handling food, after using the restroom, and when switching between different food preparation tasks. It's a simple yet effective way to prevent the transfer of bacteria, viruses, and other contaminants to food from hands.

In food handling, maintaining cleanliness is fundamental, as many foodborne illnesses stem from improper hygiene practices. Regular hand washing with soap and water for at least 20 seconds is essential in ensuring that the food remains safe for consumption by reducing the likelihood of cross-contamination. This is especially vital in food service environments where multiple handlers may come into contact with food items.

While the other practices mentioned might have their place in food handling, they do not effectively mitigate the risk of foodborne illnesses as hand washing does. For instance, cooking food only once may not address the issue of contamination that can occur during preparation. Keeping food at room temperature can lead to the growth of harmful bacteria, and avoiding food storage altogether is impractical and can lead to food waste and safety issues. Frequent hand washing stands out as a proactive and necessary practice in safeguarding food from contamination