Which of these practices is essential for preventing foodborne illness?

Washing hands before food preparation is essential for preventing foodborne illness because proper hand hygiene significantly reduces the risk of cross-contamination. Hands can harbor harmful bacteria, viruses, and other pathogens that can easily be transferred to food, utensils, or surfaces during the preparation process. By thoroughly washing hands with soap and water before handling food, food handlers can effectively eliminate many of these contaminants, thereby protecting the food from potential pathogens.

This practice of maintaining hand hygiene is supported by food safety guidelines and is one of the fundamental principles of food safety training. It emphasizes the importance of cleanliness and personal hygiene in food preparation areas, which is critical to ensuring the safety and health of consumers.