Which food safety practice will help prevent biological hazards?

To prevent biological hazards in food safety, it is important to adhere to the following practices:

1. Proper Hand Hygiene: Regular and thorough hand washing with soap and water before handling food, after using the restroom, and after handling raw meat or poultry.

2. Temperature Control: Keeping foods at safe temperatures. This means refrigerating perishable foods promptly and cooking foods to their recommended internal temperatures to kill harmful bacteria.

3. Avoiding Cross-Contamination: Using separate cutting boards and utensils for raw meat and other foods to prevent the spread of bacteria.

4. Cleaning and Sanitizing: Regularly cleaning and sanitizing kitchen surfaces, equipment, and utensils to eliminate bacteria and other pathogens.

5. Safe Food Storage: Storing food in airtight containers and keeping raw and cooked foods separate to prevent contamination.

By following these practices, the risk of biological hazards in food can be significantly reduced.