Which practice helps prevent foodborne illness?

Washing hands before handling food is a critical practice in preventing foodborne illness. This action effectively removes harmful bacteria and pathogens that can be transferred from hands to food. Proper handwashing involves using soap and warm water for at least 20 seconds, ensuring that all areas of the hands, including between the fingers and under the nails, are cleaned thoroughly. This practice is essential because many pathogens can reside on hands due to various activities, including using the restroom, handling raw foods, or touching surfaces that may be contaminated. By practicing good hand hygiene, food handlers significantly reduce the risk of cross-contamination and help protect consumers from foodborne illnesses.

Other practices, such as using the same knife for different foods or thawing food at room temperature, can increase the risk of bacteria growth and cross-contamination. Similarly, ignoring expiration dates means that consumers may consume food that is no longer safe, potentially leading to foodborne illness. Thus, the importance of handwashing stands out as a fundamental step in maintaining food safety.