Which of the following actions is necessary to prevent foodborne illness?

Regularly washing hands is essential in preventing foodborne illness because hands can easily become contaminated with harmful bacteria and pathogens that can be transferred to food during preparation or serving. Proper handwashing techniques—including using soap and water, scrubbing for at least 20 seconds, and drying hands with a clean towel or air dryer—help eliminate these contaminants. This simple but effective practice significantly reduces the risk of foodborne illnesses, which can arise from the spread of bacteria such as Salmonella, E. coli, and norovirus.

In contrast, storing food uncovered, using unclean utensils, and leaving food out overnight all present risks of contamination and should be avoided to maintain food safety. Each of these actions can lead to the growth of pathogens and increase the chances of foodborne illnesses.