What is a key practice to prevent foodborne illness?

Keeping hot foods hot and cold foods cold is a fundamental practice in preventing foodborne illness. This principle is essential because food safety relies heavily on maintaining proper temperatures to inhibit the growth of harmful bacteria.

When hot foods are allowed to cool down to temperatures below 140°F, or cold foods are not stored below 40°F, they create an environment where bacteria can thrive. For instance, the "danger zone" for bacterial growth is typically between 40°F and 140°F; thus, it is critical to ensure that food remains outside this temperature range to minimize the risk of illness.

Marinating foods in the refrigerator is indeed a good practice, but it is more specific to safe preparation rather than the broad scope of preventing foodborne illness in general. Cooking all foods at 350°F is not universally applicable, as different foods require specific temperatures and cooking times to ensure safety. Lastly, using the same cutting board for raw meats and vegetables increases the risk of cross-contamination, a significant factor in foodborne illnesses. Ensuring proper food temperatures is a comprehensive approach to maintaining food safety.