Which of the following practices helps to reduce the risk of foodborne illness?

Regular handwashing and proper cooking techniques play a crucial role in reducing the risk of foodborne illness. Handwashing removes pathogens that can be present on hands, which can easily transfer to food during preparation. It is particularly important after handling raw food, such as meats, as well as after using the restroom or touching contaminated surfaces. Proper cooking techniques ensure that food reaches a safe internal temperature, effectively killing harmful bacteria and viruses that could lead to foodborne diseases. Following these practices creates a cleaner food preparation environment and significantly minimizes the risk of spreading foodborne pathogens.

Using pre-washed ingredients can reduce some risk, but they may not eliminate all pathogens, especially if surfaces or utensils become contaminated afterward. Covering food with plastic wrap can help to prevent contamination from the environment, but it does not address the fundamental issues of hygiene and cooking. Allowing food to cool at room temperature increases the risk of bacterial growth, as food should be cooled quickly to avoid being in the danger zone where bacteria can multiply rapidly. Hence, the emphasis on handwashing and cooking underscores their critical importance in food safety.