Which of the following represents a safe food handling practice?

Washing hands before handling food is a fundamental safe food handling practice that significantly reduces the risk of foodborne illnesses. Proper handwashing removes pathogens, dirt, and other contaminants that can be transferred to food during preparation. This step is critical as it not only protects the individual handling food but also ensures that the food itself is safe for consumption. Contaminated hands are a common source of foodborne pathogens, so by incorporating this practice into food preparation, individuals can help prevent the spread of harmful bacteria and viruses that cause illness.

The other options do not promote safe food handling. For example, using the same cutting board for raw and cooked foods poses a risk of cross-contamination, where harmful bacteria from raw foods can transfer to cooked foods. Cooking food to any temperature may not adequately kill harmful pathogens, as certain foods need to reach specific temperatures to be considered safe. Storing food at room temperature can lead to the growth of harmful bacteria, as many types of perishable foods should be kept at safe temperatures to prevent spoilage and foodborne illnesses.