Which of the following is a reliable method to minimize foodborne illnesses?

Proper personal hygiene practices are essential in minimizing foodborne illnesses. When individuals handling food maintain high standards of personal cleanliness, such as washing their hands frequently, wearing clean clothing, and avoiding working when ill, they significantly reduce the risk of contaminating food with pathogens. This practice is vital in preventing the transfer of bacteria, viruses, and other harmful microorganisms from the person's body or clothing to food products, which could lead to foodborne illnesses.

Maintaining good personal hygiene also includes proper handling of food and utensils, ensuring that surfaces are cleaned and sanitized, and avoiding cross-contamination. By adhering to these practices, food handlers can create a safer food environment, reduce the likelihood of spreading germs, and protect consumers' health.

On the other hand, cooking at low temperatures can sometimes fail to kill harmful pathogens, and storing food in open containers increases the risk of contamination from airborne bacteria and pests. Disposing of food without inspection negates the chance to identify spoiled or potentially unsafe items, possibly endangering consumers. Therefore, focusing on personal hygiene stands out as the most effective strategy in reducing the risk of foodborne illnesses.