Food-borne Illness

This is a suggested best practice: always ensure to check with your local food service authorities for specific guidelines and regulations.

Foodborne illness, also known as food poisoning, can be caused by various factors. Here are five common risk factors associated with foodborne illness:

1. Contaminated Food: This is one of the primary risk factors for foodborne illness. Contamination can occur during food production, processing, handling, or storage. Bacteria, viruses, parasites, and other pathogens can contaminate food and cause illness if not properly controlled.
2. Improper Food Handling: Poor food handling practices, such as inadequate handwashing, cross-contamination between raw and cooked foods, and improper storage temperatures, can contribute to the spread of foodborne pathogens. Failure to follow proper food handling procedures can increase the risk of contamination and illness.
3. Unsafe Food Sources: Food that comes from unsafe sources, such as contaminated water, contaminated soil, or animals carrying pathogens, can pose a risk of foodborne illness. Consuming raw or undercooked foods, particularly meats, poultry, seafood, eggs, and unpasteurized dairy products, increases the risk of exposure to harmful pathogens.
4. Inadequate Cooking: Cooking food to the proper temperature is essential for killing harmful bacteria and other pathogens. Failure to cook food thoroughly or at the appropriate temperature can result in the survival of pathogens, increasing the risk of foodborne illness.
5. Poor Personal Hygiene: Food handlers who do not practice good personal hygiene can introduce pathogens into the food they prepare or serve. This includes improper handwashing, not wearing gloves when necessary, and working while ill. Food handlers should follow strict hygiene practices to minimize the risk of contamination and foodborne illness.

Addressing these risk factors through proper food safety practices, including thorough cooking, safe food handling and storage, maintaining clean and sanitized food preparation surfaces, and promoting good personal hygiene, can help prevent foodborne illness and protect public health.