Which practice helps minimize the risk of foodborne illness?

Cooking food to the right temperature is crucial in minimizing the risk of foodborne illness because it ensures that harmful pathogens, such as bacteria and viruses, are effectively killed. Each type of food has a specific safe cooking temperature that must be reached in order to eliminate these microorganisms. For example, poultry should be cooked to an internal temperature of 165°F (75°C), while ground meats might require at least 160°F (71°C).

When food is cooked to the appropriate temperature, it significantly reduces the likelihood of foodborne illnesses that can occur from consuming undercooked or improperly handled foods. This practice is a cornerstone of food safety protocols and is critical for anyone involved in food preparation and service.

Maintaining safe cooking temperatures helps avoid cross-contamination and ensures that food is safe for consumption, contributing to public health and safety.