Which practice helps prevent foodborne illness during preparation?

Washing fruits and vegetables before use is a critical practice in preventing foodborne illness during food preparation. This step helps remove dirt, bacteria, and pesticides that can be present on the surface of these foods. Many pathogens can be transferred from the surface of unwashed produce to other foods or directly into the food that is being prepared, leading to potential contamination.

By cleaning fruits and vegetables thoroughly, you significantly reduce the risk of introducing harmful microorganisms into your meals. This practice is particularly important for raw items that will be consumed without cooking, as cooking can often kill pathogens, but washing helps ensure that these harmful substances never enter the food in the first place.

The other practices mentioned do not contribute to food safety. For example, using the same cutting board for all ingredients can lead to cross-contamination, thawing food on the counter encourages the growth of harmful bacteria due to temperature abuse, and storing leftovers uncovered may expose them to contaminants and allow them to dry out or spoil. Thus, washing produce stands out as an essential step in promoting food safety during preparation.