What is a key factor in maintaining food safety during cooking?

Maintaining food safety during cooking primarily revolves around preventing contamination and the spread of harmful pathogens. Washing hands frequently is crucial because it removes dirt, bacteria, and viruses that can be transferred to food, utensils, and cooking surfaces. This practice is essential for anyone handling food, as hands can easily carry harmful microorganisms that lead to foodborne illnesses. By ensuring that hands are clean, food handlers significantly reduce the risk of contaminating the ingredients and the final dish.

The other choices contribute to food quality or specific cooking practices but do not directly address the overarching concern of food safety in the same way. Fresh herbs, while they can enhance flavor, do not play a role in food safety. Keeping surfaces cold is generally relevant to food storage rather than cooking. Using only organic ingredients may support dietary preferences but does not inherently improve food safety. Focusing on hand hygiene is a fundamental practice that aligns directly with ensuring food remains safe to consume.