What is the primary method to mitigate the risk of foodborne illnesses?

Proper cooking temperatures are crucial in mitigating the risk of foodborne illnesses as they directly influence the ability to kill harmful pathogens that may be present in food. Different types of meat, poultry, seafood, and other food items have specific safe cooking temperatures that must be achieved to ensure any bacteria, viruses, or parasites are effectively eliminated, thus preventing illness when the food is consumed.

While regular table cleaning is important for overall sanitation and reducing cross-contamination, it does not address the core issue of cooking food properly to kill pathogens. Aesthetic food plating plays a role in making the food visually appealing but does not have any impact on food safety or the prevention of foodborne illnesses. Using non-porous materials can help reduce the risk of contamination, but it’s not the primary method. Cooking food to the appropriate temperatures is the most effective way to ensure food safety and protect consumer health.