Which of the following practices helps prevent foodborne illnesses?

Monitoring storage temperatures regularly is a crucial practice for preventing foodborne illnesses because it ensures that food is kept at safe temperatures that can inhibit bacterial growth. Food must be stored below specific temperatures to prevent pathogens from multiplying. For example, keeping refrigerated food at or below 41°F (5°C) and hot food at or above 135°F (57°C) minimizes the risk of food becoming unsafe to eat. Regular monitoring helps identify any fluctuations in temperature that could lead to an increased risk of contamination, allowing for timely corrective actions.

In contrast, other practices, like allowing food to cool on the counter, can promote bacterial growth as food must be cooled quickly to safe temperatures. Storing cooked food above raw food in the refrigerator can also lead to cross-contamination if any juices from raw food drip onto the cooked items. Finally, keeping raw meat tightly wrapped on the top shelf doesn't address the risk of cross-contamination and could expose other foods to harmful pathogens. Regular temperature checks are a proactive way to maintain food safety.