What practice would reduce the risk of foodborne illness related to personal hygiene?

Regular hand washing is a crucial practice to reduce the risk of foodborne illness associated with personal hygiene. Proper hand washing removes pathogens that can be transferred to food during preparation or serving. When food handlers wash their hands frequently—especially after using the restroom, touching raw foods, or handling garbage—they significantly decrease the likelihood of contaminating food with harmful bacteria, viruses, or other microorganisms that can lead to illness.

Maintaining this hygiene practice as a routine part of food handling helps ensure that food safety protocols are upheld, particularly in environments where food is prepared or served to the public. This consistent attention to personal hygiene acts as a barrier against the spread of pathogens, thereby protecting public health.