Which of the following practices can help reduce the risk of foodborne illness?

The practice of regularly checking expiration dates is essential for ensuring that food is safe to consume. Using food that is past its expiration date can lead to foodborne illnesses as it may have spoiled or developed harmful bacteria. By checking expiration dates consistently, it is easier to identify products that need to be discarded, thereby minimizing risk.

Implementing the FIFO (First In, First Out) method for food storage helps ensure that older products are used before newer stock. This practice aids in preventing food spoilage and waste, consequently reducing the chances of serving or consuming expired items. Ensuring that food is used in the order it was purchased can significantly lower the risk of foodborne illnesses caused by outdated products.

Training employees in food safety is crucial because knowledgeable staff members are better equipped to follow safe food handling practices. This includes proper cooking temperatures, avoiding cross-contamination, and understanding hygiene protocols, all of which contribute to reducing the risk of foodborne illness.

Hence, all these practices work together to create a safer food handling environment. Implementing them collectively enhances overall food safety and ensures that the risk of foodborne illnesses is significantly reduced.