What is one of the first steps in preventing foodborne illness?

One of the first steps in preventing foodborne illness is ensuring that food handlers are properly trained in food safety practices. This foundational step is crucial because food handlers play a direct role in the safe preparation, storage, and service of food. When food handlers are knowledgeable about safe food handling techniques, such as proper hygiene, cross-contamination prevention, and time-temperature controls, they are more equipped to avoid practices that could lead to foodborne illnesses.

Training provides food handlers with the skills needed to recognize potential hazards and implement safe food handling procedures. It establishes a culture of food safety within an establishment and ensures that all staff are aware of their responsibilities in maintaining high safety standards. This proactive approach significantly reduces the likelihood of foodborne outbreaks originating from mishandled food.

The other choices, while important in the overall food safety plan, do not represent the initial step in prevention but rather specific techniques that enhance safety after proper training has been established.