Which practice helps prevent foodborne illness?

Washing hands before handling food is crucial in preventing foodborne illness because it removes harmful pathogens that may exist on your hands. When food handlers do not wash their hands, they risk transferring bacteria, viruses, and other microorganisms from their skin to the food, which can lead to contamination. Handwashing with soap and water is one of the simplest yet most effective ways to mitigate the risk of food safety hazards. This practice is vital in ensuring that food remains safe and healthy for consumption, especially when handling raw ingredients that might harbor pathogens, such as raw meat, eggs, and vegetables.

In contrast, reusing utensils without washing them can easily spread contaminants from one food item to another, thereby increasing the potential for foodborne illnesses. Storing food in open containers exposes it to airborne pathogens and substances, which can compromise its safety. Ignoring expiration dates can lead to consumption of foods that may have deteriorated or become unsafe to eat, thus increasing the risk of illness. Therefore, handwashing serves as a foundational practice in food safety.