Which of the following is NOT a recommended practice for preventing food-borne diseases?

Choosing to prepare food on dirty surfaces is indeed NOT a recommended practice for preventing food-borne diseases. Food preparation areas should be clean and sanitized to minimize the risk of contamination from pathogens that can cause illness. Dirty surfaces can harbor harmful bacteria, viruses, and other microorganisms that can be transferred to food, leading to food-borne illnesses.

In contrast, regularly washing hands is essential to prevent the spread of germs, especially before handling food. Keeping food at proper temperatures is crucial for slowing the growth of harmful bacteria, and washing surfaces used to prepare food helps eliminate contaminants. Cleanliness in all aspects of food preparation is vital for food safety, making it clear why preparing food on dirty surfaces is contrary to good hygiene practices.