What is the first step in preventing foodborne illness?

Practicing proper personal hygiene among food handlers is critical in preventing foodborne illness because it directly affects how food is handled, prepared, and served. Food handlers are often the first line of defense against contamination. Ensuring that they wash their hands adequately, wear clean clothing, and minimize any risks of transferring pathogens to food ensures that the food remains safe for consumption.

This practice helps mitigate the risk of spreading harmful bacteria and viruses that can lead to foodborne illnesses. Many outbreaks stem from poor hygiene practices, illustrating the importance of this initial preventive measure. While using high-quality ingredients, sanitizing work surfaces, and maintaining appropriate food temperatures are also essential aspects of food safety, the foundation starts with the people handling the food. If personal hygiene is neglected, it can compromise the safety of all subsequent processes.