Which of the following is a critical practice during food preparation?

Washing hands before and after handling raw food is a fundamental practice in food preparation that significantly reduces the risk of cross-contamination and foodborne illnesses. Handwashing helps to remove pathogens that may be present on the hands, which can easily transfer to food, utensils, or surfaces during the preparation process. Proper hand hygiene is essential for maintaining a safe food preparation environment and following this practice is one of the most effective ways to prevent the spread of harmful microorganisms.

In contrast, using cutting boards interchangeably without cleaning can lead to contamination of foods, particularly if raw meat juices come into contact with ready-to-eat foods. Storing raw meat above vegetables can result in drips that contaminate the vegetables, increasing the risk of illness. Preparing food at ambient temperature may allow harmful bacteria to proliferate, especially if food is left out for extended periods. Therefore, handwashing stands out as a crucial step that promotes food safety and hygiene during the preparation phase.