Which of these actions is essential to avoid foodborne illnesses in a kitchen?

Frequent handwashing is essential in preventing foodborne illnesses because it effectively removes germs and bacteria that can be transferred from hands to food, surfaces, and equipment. Hands can become contaminated from various sources, including raw food, surfaces, and personal contact. By washing hands regularly—particularly before handling food, after using the restroom, or after touching potentially contaminated surfaces—food workers significantly reduce the risk of contaminating food. This practice is supported by guidelines from health authorities, emphasizing its crucial role in food safety.

A clutter-free workspace, while beneficial for productivity and organization, does not directly prevent foodborne illnesses. Using plastic containers can be practical for food storage but does not inherently prevent bacteria or viruses from contaminating food. Cooking food at high temperatures is important for killing certain pathogens but does not address contamination that may occur before cooking, making handwashing an indispensable preventative action.