What practice helps prevent foodborne illness outbreaks?

Regularly cleaning and sanitizing surfaces is a fundamental practice in preventing foodborne illness outbreaks. Surfaces that come into contact with food can harbor harmful bacteria and pathogens, which can be transferred to food items, leading to contamination. By implementing a consistent routine of cleaning and sanitizing, the risk of cross-contamination is significantly reduced, ensuring that food prepared in these areas remains safe for consumption.

Proper cleaning involves removing dirt and food residue, while sanitizing uses chemicals or heat to reduce the number of pathogenic microorganisms to safe levels. This practice is essential in both commercial and home kitchens to maintain food safety standards and protect public health.

The other practices mentioned do not contribute positively to food safety; for instance, allowing food to cool at room temperature can promote bacterial growth, using the same cutting board without proper cleaning can lead to cross-contamination, and keeping food out of refrigeration can lead to spoilage and the proliferation of harmful bacteria.