Which of the following is a common method for preventing foodborne illness?

Washing hands regularly is a fundamental practice in food safety and is highly effective in preventing foodborne illness. The transmission of pathogens—bacteria, viruses, and parasites—often occurs through contaminated hands. By thoroughly washing hands with soap and water, food handlers can eliminate harmful microorganisms that they may have come into contact with, whether through touching surfaces, raw foods, or even their own bodies. This practice is essential before handling food, after using the restroom, and after any activity that may contaminate hands.

In contrast to this best practice, storing food at room temperature can lead to bacterial growth, as many pathogens thrive in temperature ranges often found in kitchens that are not properly cooled or heated. Additionally, using the same utensils for raw and cooked foods can lead to cross-contamination, a significant factor in the spread of foodborne illness. Ignoring expiration dates can also pose a risk, as consuming expired food may lead to illness due to spoilage or growth of harmful microorganisms.

Thus, washing hands regularly not only stands out as a proactive measure that can significantly reduce the risk of foodborne illnesses but is also an easy and effective practice that everyone in the food handling chain should adopt.