Which of the following is an essential practice in preventing foodborne illness?

Cooking foods to appropriate internal temperatures is essential in preventing foodborne illness because it ensures that harmful pathogens, such as bacteria and viruses, are destroyed. Different types of food have specific temperature requirements that must be met to be considered safe for consumption. For instance, poultry needs to be cooked to an internal temperature of at least 165°F (74°C), while ground meats should reach a minimum of 160°F (71°C). Cooking food thoroughly not only kills harmful microorganisms but also helps prevent cross-contamination, as properly cooked food is safe to consume.

The other options do not contribute effectively to food safety. Allowing food to reach room temperature before serving can promote the growth of bacteria. Rinsing raw meat before cooking is not recommended, as it can spread pathogens onto surfaces and other foods. Finally, using the same utensils for raw and cooked foods can lead to cross-contamination, increasing the risk of foodborne illness. Thus, cooking foods to the right temperatures is a critical practice in ensuring food safety.