What is a critical step in preventing foodborne illness when handling raw foods?

Cooking raw meats to their required temperatures is essential in preventing foodborne illness because proper cooking kills harmful pathogens that may be present in the raw meat. Many types of bacteria, viruses, and parasites can contaminate raw meat, and these microorganisms can lead to serious foodborne illnesses if consumed. Every type of meat has a specific minimum internal temperature that needs to be reached to ensure that harmful microorganisms are effectively destroyed.

For instance, poultry needs to be cooked to an internal temperature of 165°F, while ground meats should be cooked to at least 160°F. By cooking meat to these required temperatures, food handlers can significantly reduce the risk of foodborne illnesses, making this practice a critical step in food safety.

Other food safety practices, such as washing hands after touching surfaces or sanitizing utensils, are also important, but they primarily contribute to reducing cross-contamination rather than targeting pathogens present in raw meat itself. Keeping raw foods in the refrigerator longer is

not effective for eliminating pathogens and can lead to other issues like spoilage or temperature abuse if not monitored correctly. Thus, proper cooking of raw meats is the most directly impactful measure in preventing foodborne illness.