Which of the following is NOT a common method for preventing food borne illness?

Storing food at room temperature is not a common method for preventing foodborne illness because it can promote the growth of harmful bacteria. According to food safety guidelines, perishable foods should be stored at safe temperatures to inhibit bacterial growth. Keeping food at room temperature, particularly for extended periods, can lead to the "danger zone," which is typically defined as temperatures between 41°F (5°C) and 135°F (57°C). In this range, bacteria can multiply rapidly, increasing the risk of foodborne illness.

On the other hand, regular handwashing, cooking food to safe temperatures, and practicing proper hygiene are all recognized methods for preventing foodborne illnesses. Handwashing reduces the transfer of pathogens, cooking to safe temperatures kills harmful organisms, and maintaining proper hygiene helps to ensure that food remains safe from contamination throughout its preparation and handling.