How can chefs mitigate the risk of serving under-cooked foods?

Training staff in proper cooking techniques is essential for mitigating the risk of serving under-cooked foods because it ensures that all team members understand the importance of cooking foods to safe temperatures. Proper training includes knowledge of how to properly use cooking equipment, recognize when food is adequately cooked, and understand the significance of food safety guidelines. By equipping staff with these skills, chefs can maintain a higher standard of food safety and reduce the likelihood of serving under-cooked items that could pose health risks to customers.

Additionally, the other choices do not effectively address the core issue of proper cooking. Serving meats rare, for example, can increase the risk of foodborne illness unless it's a type of meat that is safe to serve rare. Preparing meals in the morning and using premade sauces may help with operational efficiency, but they do not contribute to ensuring food is cooked to a safe temperature when served. Proper training is the cornerstone of consistent food safety practices in any kitchen.