What should be done to minimize the risk of contamination during food preparation?

Proper handwashing techniques are essential in minimizing the risk of contamination during food preparation because hands are a common vehicle for pathogens and harmful microorganisms. Washing hands frequently and correctly—using soap, water, and scrubbing for at least 20 seconds—helps remove dirt, bacteria, and viruses that can be transferred to food, utensils, and surfaces. This practice not only protects the food being prepared but also helps to safeguard the health of consumers.

In contrast, simply using more ingredients does not address the potential for contamination and could even increase the risk if not handled properly. Working rapidly might lead to mistakes and oversights, such as skipping critical hygiene steps, which could also result in cross-contamination. While increasing cooking temperatures is crucial for killing bacteria, it does not prevent contamination that may occur before the cooking process. Proper handwashing remains the foundational practice for safe food handling.