Which practice is crucial for preventing foodborne illness in a commercial kitchen?

Regularly washing hands is crucial for preventing foodborne illness in a commercial kitchen because hands are a common vehicle for transmitting pathogens that can contaminate food. Food workers can easily pick up harmful bacteria from surfaces, raw foods, or even from other people and then transfer these pathogens to ready-to-eat foods if they do not wash their hands properly.

Handwashing helps remove dirt, debris, and microorganisms, reducing the risk of cross-contamination and ensuring that the food served to customers is safe to eat. Proper handwashing techniques include using soap and water, scrubbing for at least 20 seconds, rinsing thoroughly, and drying hands with a single-use paper towel or air dryer.

In contrast, using leftovers after three days fails to consider that food can spoil or develop harmful bacteria regardless of time elapsed, especially if it hasn't been stored properly. Cooking all foods to the same temperature disregards the different minimum internal temperatures required for various types of food to ensure safety. Leaving food out to cool for several hours increases the risk of bacterial growth, as food should be cooled quickly and safely to prevent the proliferation of pathogens.