Which of the following practices does NOT help in preventing foodborne illnesses?

The practice of allowing food to sit at room temperature for long periods does not help in preventing foodborne illnesses. In fact, it can significantly increase the risk of bacterial growth and the spread of pathogens. When food is left at room temperature, particularly in the "danger zone" between 40°F and 140°F, harmful bacteria can multiply rapidly. This can lead to foodborne illnesses if the contaminated food is consumed.

On the other hand, using a food thermometer, cooking food to the appropriate temperature, and washing hands before handling food are all vital practices that help ensure food safety. Using a food thermometer ensures that food has reached a temperature sufficient to kill harmful bacteria. Cooking food to the appropriate temperature also prevents foodborne illnesses by ensuring that pathogens are eliminated during the cooking process. Additionally, washing hands before handling food is essential for preventing the transfer of harmful germs and contaminants to food items. Collectively, these practices create a safer food handling environment, reducing the risk of foodborne illnesses.