Which of the following rules should be followed to avoid food-borne illness?

Choosing to follow all of the suggested rules is essential in preventing food-borne illness. Each individual rule plays a critical role in food safety and hygiene practices.

Cooking food at high temperatures is key because it helps kill harmful bacteria that can cause illness. Certain pathogens are only eliminated when food reaches a specific internal temperature, ensuring that it's safe to eat.

Using fresh, local ingredients can significantly reduce the risk of contamination. Fresh produce is less likely to have been exposed to harmful bacteria during long transport or storage times, and supporting local producers often means shorter supply chains, which may result in fresher products.

Serving food quickly is important because keeping food at room temperature for too long can allow bacteria to multiply, increasing the risk of food-borne illnesses. Ensuring that food is served promptly helps maintain appropriate temperatures that inhibit bacterial growth.

By adhering to all of these practices together, you create a comprehensive approach to food safety that effectively minimizes the risk of food-borne illnesses, making "all of the above" the most responsible answer.