Which of the following practices effectively reduces the risk of foodborne illnesses?

Refrigerating leftovers within 2 hours is a best practice that significantly reduces the risk of foodborne illnesses. When food is left out at room temperature, bacteria can multiply rapidly, potentially reaching dangerous levels that can cause illness. By placing leftovers in the refrigerator within 2 hours, you help to slow down bacterial growth, ensuring that the food remains safe to eat when reheated. This practice aligns with food safety guidelines that emphasize the importance of timely refrigeration to inhibit the development of harmful pathogens.

The other choices reflect practices that do not effectively mitigate the risks associated with foodborne illnesses. For instance, washing hands with soap alone, without proper scrubbing and rinsing, may not adequately remove all pathogens. Cooking meat to any temperature does not guarantee safety; specific meats must reach certain minimum internal temperatures to destroy harmful bacteria. Lastly, using the same cutting board for meat and vegetables increases the risk of cross-contamination, as raw meat may carry harmful bacteria that can transfer to ready-to-eat foods.