Which of the following is a primary strategy to prevent foodborne illnesses?

Regularly washing hands while preparing food is a fundamental practice in preventing foodborne illnesses. Handwashing with soap and water effectively removes pathogens, dirt, and other contaminants from the hands, which can easily transfer to food items during preparation. This simple yet critical step is essential in maintaining hygiene in food handling, significantly reducing the risk of spreading bacteria and viruses that can cause foodborne diseases.

In contrast, using unpasteurized dairy products and consuming raw meats can introduce harmful pathogens into the body, as these items may harbor bacteria like Salmonella or E. coli. Not reporting food safety violations can perpetuate unsafe practices in food handling and preparation, further contributing to the risk of foodborne illness outbreaks. Therefore, practicing proper hand hygiene stands out as a primary and proactive strategy in safeguarding food safety.