Question

what is the easiest thing a food handler can do to prevent most food - borne
monitor temperatures of potentially hazardous/high - risk foods
reduce moisture content of potentially hazardous/high - risk foods
vacuum - pack potentially hazardous/high - risk foods to remove oxygen

Explanation:

Monitoring temperatures is a fundamental and straightforward practice in food safety. It directly addresses the growth conditions of pathogens in potentially hazardous/high - risk foods. Vacuum - packing and reducing moisture content are more complex or specialized methods compared to simple temperature monitoring.

Answer:

Monitor temperatures of potentially hazardous/high - risk foods