What is considered your first line of defense against foodborne illness?

Good personal hygiene is the first line of defense against foodborne illness because it directly prevents the introduction of pathogens into food. When food workers maintain high standards of personal cleanliness—such as washing their hands regularly, wearing clean clothing, and managing any health issues responsibly—it minimizes the risk of contaminating food with harmful bacteria, viruses, or other pathogens that can lead to illness.

Personal hygiene practices support the overall safety of food handling and preparation, as they reduce the likelihood of transferring contaminants to food surfaces or directly to the food itself. This foundational practice is essential in all food service environments, as it establishes a safe baseline before any other food handling processes, like cooking or storage, are even considered.