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Regular handwashing is a key prevention method for foodborne illnesses because it effectively removes pathogens that can be present on hands. Proper handwashing removes dirt, bacteria, and viruses that can contaminate food when hands come into contact with it. This is especially important before handling food, after using the restroom, and after touching potentially contaminated surfaces.

By regularly washing hands with soap and water, food handlers significantly reduce the risk of transferring harmful microorganisms to food, thereby preventing foodborne illnesses from occurring. It is a fundamental practice in food safety protocols, as it promotes a clean food preparation environment and protects both the food being prepared and the individuals consuming it.

In contrast, sharing utensils, cooking food occasionally, and using unclean surfaces increase the risks of contamination and foodborne illnesses rather than preventing them. Sharing utensils can facilitate the transfer of bacteria between individuals, cooking food occasionally may not ensure that food reaches proper temperatures to kill pathogens, and using unclean surfaces can harbor bacteria that can contaminate food products.