Which practice helps prevent foodborne illness in food service?

Implementing proper handwashing techniques is crucial in preventing foodborne illness in food service. Handwashing is one of the simplest yet most effective ways to remove contaminants from hands, which can include harmful bacteria and viruses that can cause foodborne illnesses. Food workers must wash their hands at key moments, such as before handling food, after using the restroom, and after touching surfaces that may harbor pathogens.

Effective handwashing reduces the risk of cross-contamination, where pathogens from one food item or surface can spread to food that will be consumed. This practice is vital in maintaining food safety standards in any food service environment, ensuring both employee and customer health.

Other practices, while important, do not solely address the direct issue of pathogen transfer as handwashing does. For example, only serving cooked foods does ensure some level of safety but does not address contamination that might occur post-cooking. Keeping leftovers unsealed can lead to spoilage or contamination, and only using fresh produce does not eliminate the risk of contamination from handling or prep surfaces. Handwashing stands out as a fundamental practice necessary to minimize the risk of foodborne illnesses effectively.