Which of the following actions is essential to prevent foodborne illnesses?

Cooking food to the desired temperature is essential in preventing foodborne illnesses because it ensures that harmful pathogens, such as bacteria, viruses, and parasites, are effectively killed. Each type of food has a specific minimum internal temperature that must be reached to ensure safety; for example, poultry should reach at least 165°F (74°C), while ground beef should be cooked to a minimum of 160°F (71°C). This step is critical in the food preparation process as it directly impacts the safety of the food being served.

In contrast, storing leftovers without refrigeration, ignoring expiration dates, and thawing frozen food at room temperature can lead to the growth of harmful microorganisms. These practices create opportunities for pathogens to proliferate, increasing the risk of foodborne illnesses, which is why they are not acceptable practices for food safety. Proper cooking practices are a fundamental aspect of food safety training and play a pivotal role in ensuring that food is safe for consumption.