Which of the following should NOT be done to prevent foodborne illness?

Thawing food at room temperature is not a safe practice because it allows the outer part of the food to reach temperatures conducive to bacterial growth, while the inner part remains frozen. This creates an environment where harmful pathogens can multiply, increasing the risk of foodborne illness.

In contrast, washing fruits and vegetables, regularly cleaning kitchen surfaces, and storing food at the correct temperatures are all essential practices for food safety. Washing produces removes dirt and potential pathogens, cleaning surfaces prevents cross-contamination, and proper food storage at safe temperatures helps inhibit the growth of harmful bacteria. All of these actions contribute to reducing the risk of foodborne illnesses and ensuring safe food handling practices.