New York City Food Protection Practice Test

What precaution should be taken when preparing food in a home kitchen to prevent foodborne illness?

1. Use raw ingredients as much as possible

2. Cook food slowly at low temperatures

3. Wash hands before and after food preparation

4. Store leftovers at room temperature

The correct answer is: Wash hands before and after food preparation

Washing hands before and after food preparation is essential in preventing foodborne illness because it removes harmful bacteria and viruses that can be present on hands. Contaminated hands are a common pathway for pathogens to transfer to food products. Proper hand hygiene significantly reduces the risk of cross-contamination, especially when handling raw foods such as meat, poultry, and fish, which often carry harmful microorganisms. Using raw ingredients as much as possible can increase the risk of exposure to pathogens since raw foods may not be safe to consume without proper cooking or handling. Cooking food slowly at low temperatures can also pose a risk because harmful bacteria may survive if the food does not reach the safe internal temperature quickly. Storing leftovers at room temperature invites rapid bacterial growth, making food unsafe to eat. Thus, proper handwashing practices are a critical step in ensuring food safety in the home kitchen.