Final answer:
Among the listed options, failing to cook food correctly and lack of on-the-job training are common food-borne illness risk factors. Without the correct cooking procedures or proper training, harmful bacteria like Salmonella and E.coli could potentially survive in the food, leading to illness when consumed. It's also critical to have a Hazard Analysis and Critical Control Point (HACCP) plan to identify and control potential food safety hazards
Step-by-step explanation:
The common risk factors associated with food-borne illnesses include: not having a Hazard Analysis and Critical Control Point (HACCP) plan, managerial control, failing to cook food correctly, and lack of on-the-job training. Among these, one of the most common causes is failing to cook food correctly, as it can lead to the survival of pathogens in food, which causes illnesses when ingested.
For instance, certain types of bacteria like the Salmonella and E.coli strains require specific cooking temperatures to be killed. If the food isn't cooked at the right temperature or for the right duration, these pathogens can survive and multiply when ingested, leading to foodborne illnesses. Similarly, there is often a lack of on-the-job training in many food industries, leading to proper food handling and preparation techniques not being followed, further increasing the risk of foodborne illnesses.
Moreover, not having a HACCP plan can also pose a significant risk. Food operations should design and implement a HACCP plan that identifies potential hazards and establishes control systems that are specific to each step of the food production process. This helps in preventing, reducing, or eliminating potential food safety hazards.
Learn more about Food-borne illnesses