Which of the following should food handlers do to prevent foodborne illnesses?

Food handlers play a critical role in ensuring food safety and preventing foodborne illnesses. Following proper food handling and hygiene practices is essential because it involves a series of actions that significantly reduce the risk of contamination and illness. These practices include regular handwashing, cooking foods to the appropriate temperatures, maintaining clean surfaces and utensils, and ensuring that food is stored correctly to prevent spoilage.

By adhering to these guidelines, food handlers can effectively minimize the likelihood of harmful bacteria, viruses, or parasites being transmitted through the food they prepare and serve. Such practices are based on scientific principles and established food safety protocols that are integral to protecting public health.

In contrast, the other options do not encompass adequate measures to prevent foodborne illnesses. While consuming only cooked food could reduce the risk, it doesn't encompass the full scope of necessary food safety practices. Wearing colored gloves might help in visual identification during food preparation, but it does not replace the need for hygiene practices such as handwashing. Serving food without checking its temperature directly contradicts food safety guidelines, as maintaining the correct temperature prevents the growth of pathogens in food. Thus, option C is the most comprehensive and effective way for food handlers to prevent foodborne illnesses.