During food preparation, which of the following is crucial to preventing foodborne illnesses?

Washing hands regularly is critical in preventing foodborne illnesses because hands can harbor harmful pathogens that can contaminate food. Proper handwashing practices eliminate bacteria and viruses that one may come into contact with throughout various stages of food preparation, including after using the restroom, touching raw food, or handling any surfaces that may be contaminated. By maintaining this hygiene practice, food service workers significantly reduce the risk of cross-contamination, which is a leading cause of foodborne disease outbreaks.

Cooking at low temperatures can risk undercooking food, potentially allowing pathogens to survive. Using unclean utensils would introduce harmful microorganisms into the food, and sampling food frequently without proper sanitation can lead to contamination. Thus, maintaining hand hygiene stands out as the foremost preventive measure in food safety.