What can significantly reduce the risk of foodborne illness?

Proper health and hygiene practices are essential in significantly reducing the risk of foodborne illness. This includes actions such as thorough handwashing before handling food, cooking food to appropriate temperatures, and maintaining cleanliness in food preparation areas. Such practices help eliminate harmful bacteria and pathogens that can contaminate food, thereby ensuring that it is safe for consumption. These preventive measures are critical as they directly address the sources of foodborne illnesses, which often stem from improper handling or cooking procedures.

In contrast, ignoring expiration dates can lead to using food that may have spoiled or become unsafe. Using more ingredients in recipes does not inherently relate to food safety; in fact, it could introduce additional variables that might complicate hygiene practices. Finally, cooking food without supervision increases the risk of improper cooking and contamination, as it allows for potential mishandling while food is being prepared or cooked. Adhering to proper health and hygiene practices mitigates these risks effectively.