What is the first step in the food handling process to prevent foodborne illnesses?

The first step in the food handling process to prevent foodborne illnesses is proper handwashing before handling food. This step is critical because hands can transfer harmful pathogens and contaminants to food, which can lead to foodborne illness. Bacteria and viruses often reside on the hands due to contact with various surfaces or through inadequate hygiene practices.

By ensuring that hands are thoroughly washed with soap and water before preparing or handling food, food handlers significantly reduce the potential for cross-contamination. This foundational hygiene practice establishes a basis of cleanliness that helps keep food safe, as even the most careful food preparation techniques will not prevent illness if the person handling the food does not begin with clean hands.

Other steps, while important in the overall food safety plan, such as cooking food to proper temperatures, cleaning surfaces, and using gloves, come into play after the food handler has ensured their hands are clean. Without proper hand hygiene, these subsequent measures may not be as effective in preventing foodborne illnesses.