How can food employees minimize the risk of foodborne illness?

Cooking food to safe temperatures and practicing hygiene are fundamental practices that significantly minimize the risk of foodborne illness. Safe cooking temperatures ensure that harmful bacteria, viruses, and parasites are effectively killed off, protecting consumers from potential health hazards. Each type of food has a minimum internal temperature that must be reached to ensure safety; for example, poultry must be cooked to a minimum temperature of 165°F to eliminate pathogens like Salmonella.

In addition to cooking, practicing good hygiene involves measures such as regular handwashing, wearing clean clothing, and avoiding cross-contamination between raw and cooked foods. These practices help reduce the chances of foodborne pathogens being introduced into the food supply. Together, these methods of cooking and hygiene contribute to a safer food handling process, providing a strong defense against foodborne illnesses.