Which of the following practices helps in preventing foodborne illnesses?

Regularly checking food temperatures is a crucial practice in preventing foodborne illnesses. Cooking food to the correct internal temperature effectively kills harmful pathogens that can cause illness. Meat, poultry, and fish have specific temperature guidelines that must be followed to ensure safety. Additionally, monitoring temperatures of foods in the danger zone (between 4°C and 60°C or 40°F and 140°F) helps to minimize the risk of bacteria multiplying.

By consistently checking temperatures, food handlers can confirm that food has not only been cooked to a safe level but also maintained at safe serving or holding temperatures. This practice is critical during both preparation and service to ensure that the food remains safe for consumption.

In contrast, serving food without cooking, using the same utensils for raw and cooked food, and keeping food uncovered can significantly increase the risk of contamination and foodborne illnesses. These practices can allow harmful bacteria to enter the food or proliferate, thus compromising food safety.