Which of the following is a basic principle of food safety?

Cooking food to the right temperature is a fundamental principle of food safety because it ensures that harmful pathogens, such as bacteria, viruses, and parasites, are effectively killed, reducing the risk of foodborne illnesses. Different types of food require specific internal temperatures to be considered safe for consumption. For instance, poultry must be cooked to an internal temperature of 165°F (74°C) to eliminate pathogens such as Salmonella. By adhering to proper cooking temperatures, food handlers help ensure that the food served is safe to eat, protecting consumers' health.

In contrast, the other options compromise food safety. Keeping food at room temperature can promote bacterial growth, while infrequent handwashing increases the risk of cross-contamination. Using any available surface for food preparation can result in contamination from unclean surfaces, highlighting the importance of maintaining proper food safety practices.