Which practice is essential for preventing foodborne illnesses?

Washing hands before food preparation is a fundamental practice for preventing foodborne illnesses. Proper hand hygiene helps eliminate harmful pathogens that may be present on the hands, which can be transferred to food during preparation. This step is critical because many foodborne illnesses are caused by bacteria, viruses, or parasites that can be present on unwashed hands after using the restroom, handling raw food, or coming into contact with contaminated surfaces.

Maintaining clean hands ensures that the food remains safe for consumption and reduces the risk of cross-contamination. Regular and thorough handwashing with soap and water, especially before cooking or handling food, is a simple yet highly effective measure to protect health and promote food safety.

Practices such as cooking food at low temperatures or preparing food in unclean environments can contribute to foodborne illnesses, while consuming expired food clearly poses a risk due to the potential for spoilage and bacterial growth. Hence, consistent and proper handwashing stands out as an essential and proactive measure in the battle against foodborne illnesses.