Which method effectively prevents foodborne illnesses when handling food?

Maintaining proper hand hygiene is crucial in preventing foodborne illnesses. The hands are a primary area where bacteria can accumulate from various sources, including surfaces, unwashed produce, and other foods. By regularly washing hands with soap and water before and after handling food, especially raw meat, poultry, seafood, and fresh produce, the transfer of pathogens that can cause illness is significantly reduced. This practice is vital in food preparation and handling, as it protects both the food being prepared and those consuming it from potentially harmful microorganisms.

While factors like cooking temperature and food storage methods contribute to food safety, hand hygiene plays a foundational role by ensuring that the initial handling of food starts with clean hands, thereby preventing cross-contamination at the outset.