What practice helps to limit food-borne illnesses during food distribution?

Proper hand-washing procedures are crucial in limiting food-borne illnesses during food distribution. Hand-washing is a fundamental practice that removes germs and contaminants from hands, which can easily transfer to food and surfaces. When food handlers wash their hands correctly and frequently, especially after using the restroom, handling raw food, or touching contaminated surfaces, they significantly reduce the risk of spreading pathogens that can cause illness.

In environments where food is handled and prepared, maintaining hygiene through effective hand-washing practices serves as a primary defense against food-Borne pathogens. This also instills a culture of safety and awareness among food workers, emphasizing the importance of cleanliness in preventing contamination, thereby protecting public health. Conversely, the other options such as using unpasteurized products, limiting food safety training, and encouraging multitasking can actually increase the risk of food-borne illnesses rather than mitigate them.