Which of the following is a preventive measure against foodborne illness?

Practicing good personal hygiene is a crucial preventive measure against foodborne illness because it directly affects the safety of food handling. When food handlers maintain proper hygiene, they significantly reduce the risk of contaminating food with bacteria, viruses, and other pathogens that can cause illness. This includes actions such as regular handwashing, wearing clean clothing, and avoiding working while sick.

Good personal hygiene helps ensure that no harmful microorganisms are passed from the handler to the food or food surfaces, which is vital in maintaining food safety standards. On the other hand, using contaminated equipment, holding food at incorrect temperatures, and failing to cook food adequately all create opportunities for pathogens to thrive and spread, thereby increasing the risk of foodborne illnesses rather than preventing them.