Question

What are the five most common risk factors that cause foodborne illness (identified by the Center for Disease Control and Prevention)?

Answer 1

The five most common risk factors that cause foodborne illness are poor personal hygiene, improper food storage temperature, contamination from raw foods, inadequate cooking temperature, and contaminated water and unsafe water sources.

Step-by-step explanation:

The five most common risk factors that cause foodborne illness, as identified by the Center for Disease Control and Prevention (CDC), are:

1. Poor personal hygiene: This includes not washing hands properly, not wearing gloves when handling food, and failing to maintain cleanliness in food handling areas.
2. Improper food storage temperature: This refers to keeping perishable foods at an unsafe temperature, such as leaving them at room temperature for too long.
3. Contamination from raw foods: Cross-contamination occurs when raw foods, especially raw meat and poultry, come into contact with ready-to-eat foods, leading to the transfer of harmful bacteria.
4. Inadequate cooking temperature: When foods are not cooked to a safe internal temperature, harmful bacteria may survive and cause illness if consumed.
5. Contaminated water and unsafe water sources: Water used in food preparation or for drinking that is contaminated with harmful microorganisms can lead to foodborne illness.