What practice helps prevent the spread of foodborne illnesses in food service?

Regular handwashing by food handlers is critical in preventing the spread of foodborne illnesses. When food handlers wash their hands frequently and properly, they significantly reduce the risk of transferring pathogens from their hands to food. This is especially important after activities such as using the restroom, touching raw food, or handling other items that may carry bacteria. By maintaining proper hygiene, food handlers create a safer food preparation environment, ultimately protecting consumers from potential illness.

In contrast, practices like using the same utensils for both raw and cooked foods or serving food at room temperature can facilitate cross-contamination and the growth of harmful bacteria. Similarly, storing food in open containers can expose it to contaminants in the environment, further increasing the risk of foodborne illness. Regular handwashing stands out as a fundamental practice that directly addresses hygiene and safe food handling.