Which of the following is a recommended food safety practice when preparing meals?

Washing hands before cooking is a critical food safety practice that helps prevent the spread of harmful bacteria and reduces the risk of foodborne illnesses. Proper hand hygiene ensures that any germs or contaminants that may be present on the hands do not get transferred to food during the preparation process. This practice is essential, as hands can carry pathogens from various surfaces and objects, which can contaminate food and lead to health issues.

Other options do not align with safe food handling practices. For example, leaving raw food out for easier access increases the risk of bacterial growth, especially if the food is left at room temperature for an extended period. Using the same cutting board for both meats and vegetables can lead to cross-contamination, where bacteria from raw meat can contaminate vegetables, posing health risks. Storing cooked food at room temperature can also allow harmful bacteria to multiply, which can lead to foodborne illnesses. Therefore, prioritizing handwashing is crucial in maintaining safe meal preparation practices.