What is a crucial step in preventing foodborne illness?

Cooking food to the proper internal temperature is essential in preventing foodborne illness because it effectively kills harmful pathogens that can cause food-related diseases. Each type of food has a specific internal cooking temperature that must be reached to ensure safety. For example, poultry should be cooked to an internal temperature of at least 165°F (74°C) to eliminate bacteria such as Salmonella. By ensuring that food is cooked thoroughly, the risk of foodborne illness decreases significantly, thereby protecting the health of consumers. This step is a fundamental part of safe food handling and preparation practices that food service managers and workers must prioritize.

In contrast, cooking food at a consistent low temperature does not reliably kill pathogens, as many bacteria thrive at temperatures between 41°F and 135°F (5°C and 57°C). Keeping food at room temperature increases the risk of bacterial growth, making it unsafe. Serving food immediately after cooking is a good practice, but it does not address the critical requirement of ensuring that the food has reached the appropriate internal temperature beforehand. Therefore, the correct answer focuses on the importance of proper cooking temperatures as a primary defense against foodborne illnesses.