Which of the following practices is essential to prevent foodborne illness?

Washing hands with soap and water is essential to prevent foodborne illness because it effectively removes dirt, bacteria, and viruses from the hands, which are common vectors for pathogens that can contaminate food. Proper handwashing involves using soap and running water for at least 20 seconds, ensuring that all areas of the hands are cleansed, including between the fingers and under the nails. This practice is crucial before handling food, after using the restroom, and any time hands may come into contact with contaminants.

The other practices mentioned do not offer the same level of effectiveness in ensuring food safety. Antibacterial gels, while helpful in certain situations, may not remove all types of pathogens, particularly if hands are visibly dirty or greasy. Relying solely on gloves can create a false sense of security, as gloves can also become contaminated and may not provide a solution if the underlying issue of hand cleanliness is ignored. Wiping counters with a dry towel does not effectively sanitize surfaces, as it may merely spread contaminants instead of removing them. Therefore, proper handwashing remains the cornerstone of preventing foodborne illnesses in food handling and preparation environments.