Which practice helps prevent foodborne illness in a kitchen environment?

Regularly washing hands and surfaces is crucial in preventing foodborne illness in a kitchen environment. This practice significantly reduces the risk of contamination from pathogens that can be present on hands, utensils, surfaces, and equipment. Proper handwashing eliminates bacteria and viruses that can easily be transferred to food, particularly after handling raw ingredients or using the restroom. Additionally, sanitizing surfaces helps to remove residual food particles and microbes, creating a cleaner and safer preparation area.

While using gloves can be beneficial when serving food, it is not a substitute for proper hand hygiene. Cooking food in batches may be efficient, but if not done with attention to time and temperature, it could lead to unsafe food handling practices. Reheating food to a specific temperature is important, but it solely addresses the safety of reheated food rather than the overall prevention of cross-contamination or the maintenance of cleanliness in the kitchen. Thus, consistently washing hands and surfaces stands out as a foundational practice that actively contributes to reducing the risk of foodborne illnesses.