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

Washing hands before cooking is a fundamental food safety practice that significantly reduces the risk of foodborne illnesses. Proper hand hygiene is essential to prevent the transfer of harmful bacteria and other pathogens that may be present on your hands to food surfaces or ingredients. This practice is critical, especially after handling raw foods, such as meats, poultry, or eggs, as these items can harbor dangerous microorganisms.

When hands are washed thoroughly with soap and water prior to preparing food, it helps ensure that any contaminants are eliminated, creating a safer cooking environment. This practice aligns with guidelines set by health organizations and is a core component of food safety training for direct care workers and anyone involved in food preparation.