What should staff ensure to prevent food-borne illness?

Ensuring proper handwashing practices is crucial in preventing food-borne illness because hands are one of the primary vectors for transmitting pathogens. Food handlers who do not wash their hands adequately can transfer bacteria and viruses from their skin to the food they prepare or serve, thus posing a significant health risk to consumers. Effective handwashing, particularly before handling food and after using the restroom, can drastically reduce the likelihood of contamination.

While other options might have relevance in broader food safety practices—such as regular taste testing being important for quality control, consistent meal times providing structure to food service, and minimizing food waste being an ethical and economical consideration—they do not directly address the core prevention of food-borne illnesses as powerfully as proper handwashing does. Proper sanitation and hygiene practices are among the foundational principles of food safety.