What is a common practice that can lead to foodborne illness if not followed?

Running hands under water without soap is a common practice that can lead to foodborne illness if not followed properly. Handwashing is one of the most critical steps in preventing the spread of bacteria and viruses that can cause foodborne illnesses. Simply rinsing hands under water does not effectively remove pathogens, which can then be transferred to food, utensils, or surfaces during meal preparation.

Without the use of soap, the process of washing hands becomes insufficient to eliminate harmful microorganisms. This can create a high risk for cross-contamination, especially when handling raw food items, such as meat or vegetables, which may harbor bacteria. Effective handwashing requires both soap and water to create friction and thoroughly cleanse the skin, thereby reducing the chances of transmitting foodborne pathogens.

Other options, while important for food safety, focus on specific scenarios, such as ensuring proper cleaning of produce, appropriate storage of raw meats to avoid cross-contamination, and using the correct cooking temperatures. Failing to wash hands properly is a fundamental lapse that can ultimately compromise all other food safety practices.