Final answer:
Food preparation equipment and articles in food premises must be clean and sanitary, with proper sterilization for items involving bacterial cultures. Regular handwashing, proper food storage, and cooking to recommended temperatures are vital for food safety. Hence, option D is the correct answer.
Step-by-step explanation:
All equipment, utensils, and multi-service articles used in food premises must be clean and sanitary to ensure the safety of the food and to prevent the spread of foodborne illnesses. This is crucial for maintaining public health and adhering to safety standards set by health departments. Regular handwashing is essential before and after handling food. It's also important to monitor the storage and expiration dates of food items to avoid consuming spoiled goods. Cleanliness extends to the thorough washing of fresh produce, which should be done even if the outer skin or rind is not eaten. To ensure that bacteria in food are destroyed, thorough cooking is necessary, with food needing to reach an internal temperature of at least 74 degrees C (165 degrees F). Proper sterilization techniques are required for equipment used in the preparation and handling of food items, especially those involving bacterial cultures, as contamination must be prevented to maintain food safety.