Which of the following is considered a foodborne illness prevention measure?

Cooking food to appropriate temperatures is a critical foodborne illness prevention measure because it ensures that harmful pathogens, such as bacteria and viruses, are killed during the cooking process. Different types of food require specific minimum internal temperatures to be reached in order to destroy these pathogens effectively. For example, poultry must reach an internal temperature of at least 165°F, while ground meats should reach 160°F. This practice not only protects consumers from illnesses but also helps maintain the safety and integrity of the food being served.

While other options such as wearing gloves, using non-slip shoes, and cleaning surfaces regularly contribute to food safety and hygiene in a food establishment, they do not directly address the elimination of pathogens in food itself. Thus, cooking food to the correct temperatures is paramount in preventing foodborne illnesses.