Which practice is essential to prevent foodborne illnesses?

Regularly cleaning kitchen surfaces and utensils is essential in preventing foodborne illnesses because it helps eliminate harmful bacteria and other pathogens that can accumulate in food preparation areas. Contaminated surfaces can transfer pathogens to food, leading to illness. Proper cleaning practices include using hot soapy water and sanitizing surfaces, especially after preparing raw meats or other potentially hazardous foods. This habit not only maintains a hygienic environment but also significantly reduces the risk of cross-contamination between different food items.

The other options do not provide effective methods for preventing foodborne illnesses. For instance, servicing only organic foods does not guarantee safety, as organic products can still be contaminated. Consuming only canned goods fails to address the need for proper food handling and storage practices, which are crucial in preventing contamination. Storing all food at room temperature increases the risk of bacterial growth, as many pathogens thrive in the "danger zone" of temperatures between 40°F and 140°F. Therefore, maintaining cleanliness in the kitchen is a fundamental practice in food safety.