What are the five major risk factors that contribute to foodborne illness?

The five major risk factors that contribute to foodborne illness encompass a range of practices and conditions that can lead to contamination or the proliferation of pathogens. The correct answer, indicating that all the provided choices are part of these risk factors, highlights the multifaceted nature of food safety.

Inadequate cooking and poor personal hygiene are crucial because undercooked foods can harbor harmful microorganisms that are only killed at certain temperatures. Personal hygiene, such as hand-washing, is also vital to prevent the transfer of pathogens from food handlers to the food itself.

Improper holding temperatures is another significant risk factor. Holding food at unsafe temperatures can allow bacteria to grow rapidly, increasing the chance of foodborne illnesses. Similarly, contaminated equipment can spread harmful pathogens if utensils, cutting boards, or other implements are not properly sanitized after coming into contact with raw foods.

Lastly, food from safe sources is essential. Sourcing food from reputable suppliers helps reduce the risk of contamination at the point of purchase. If these sources are compromised, it increases the chance that the food poses a health risk.

In summary, all of these factors—including inadequate cooking, poor hygiene, improper holding temperatures, contaminated equipment, and food from unsafe sources—combine to create a comprehensive view of the risks associated with