Which of the following is an essential step in food safety?

Washing hands regularly is a fundamental aspect of food safety. This practice is crucial in preventing the spread of bacteria and foodborne illnesses. Proper handwashing removes contaminants that can be transferred to food during preparation, handling, or serving. By washing hands before and after handling food, and after using the restroom or touching any potentially contaminated surfaces, food handlers significantly reduce the risk of cross-contamination and ensure that the food served is safe for consumption.

In contrast, while organizing ingredients can help maintain a clean and efficient workspace, it does not directly address foodborne illness prevention. Using the microwave is a cooking method, but it is not inherently a step in food safety; proper cooking temperatures are necessary for safety but are not guaranteed by microwave use alone. Serving food at room temperature can actually pose a risk, as it does not inhibit the growth of bacteria, which thrive at warmer temperatures. Thus, the emphasis on regular handwashing supports the core objective of food safety: to protect consumers from harmful pathogens.