Which of the following practices promotes food safety in food service?

Regular hand washing and sanitation is essential in promoting food safety in food service because it significantly reduces the risk of foodborne illnesses. When food service workers maintain proper hygiene through frequent hand washing, they minimize the likelihood of transferring harmful bacteria and pathogens from their hands to the food they are preparing. This practice is reinforced by guidelines from health authorities, which emphasize how crucial it is to wash hands before handling food, after using the restroom, and after engaging in any activity that may contaminate hands.

In a food service setting, where the risk of contamination is high, consistent sanitation practices help maintain a safe food environment. Additionally, regular sanitation of work surfaces, utensils, and equipment further reduces the chances of cross-contamination. By prioritizing hand washing and maintaining cleanliness, food service establishments can effectively protect public health and ensure the safety of the food being served.