What is the primary goal of practicing good hygiene in food handling?

Practicing good hygiene in food handling is primarily aimed at preventing foodborne illnesses. This is crucial because food can often be a carrier for various pathogens, such as bacteria, viruses, and parasites, which can lead to serious health issues in consumers. By implementing stringent hygiene practices, food handlers can significantly reduce the risk of contamination of food products at every stage, from preparation to serving.

Maintaining cleanliness, washing hands thoroughly, using gloves appropriately, and ensuring that utensils and surfaces are sanitized are all part of a comprehensive approach to food hygiene that ultimately protects the health of your customers. When the focus is on preventing foodborne illnesses, it ensures a safer dining experience, contributing to public health and customer satisfaction. The other options, while important in their own rights, do not primarily address the critical health implications of food hygiene.