Which method promotes food safety by reducing the chance of foodborne illness?

Washing hands before food preparation is a fundamental practice that significantly promotes food safety and reduces the risk of foodborne illness. This practice is crucial because hands can easily transfer harmful bacteria, viruses, and pathogens to food, utensils, and surfaces. By thoroughly washing hands with soap and water before handling food, a person can remove contaminants from their skin and minimize the likelihood of cross-contamination.

Maintaining proper hand hygiene is especially important in settings where food is prepared for others, as many individuals may carry pathogens without exhibiting any symptoms. The Centers for Disease Control and Prevention (CDC) and food safety organizations emphasize hand washing as a key element in preventing foodborne illnesses.

Other methods listed may not effectively reduce the risk of foodborne illness to the same extent. Cooking foods at lower temperatures could lead to undercooked food that may harbor pathogens. Using the same utensils for raw and cooked food increases the risk of cross-contamination. Rinsing food under cold water can be helpful in some cases, but it does not eliminate all bacteria and is not a replacement for proper handwashing or cooking methods.