Which of the following practices helps prevent foodborne illnesses?

Cooking food to the appropriate temperatures is a fundamental practice in preventing foodborne illnesses. When food is cooked to the right internal temperature, it ensures that harmful bacteria and pathogens are destroyed, reducing the risk of foodborne diseases. Different types of food have specific temperature guidelines that must be met; for example, poultry should reach an internal temperature of 165°F, while ground meats typically need to be cooked to 160°F. This practice not only enhances food safety but also preserves the quality and flavor of the food.

In contrast, using the same knife for all foods can lead to cross-contamination, as bacteria from raw products might transfer to ready-to-eat foods. Keeping food at room temperature for long periods allows bacteria to grow rapidly, increasing the risk of foodborne illness. Lastly, ignoring expiration dates can lead to consuming food that is no longer safe to eat, as these dates are indicators of quality and safety.