What are the CDC's 5 most common risk factors for foodborne illness?

The correct answer is that all of the listed factors are part of the CDC's 5 most common risk factors for foodborne illness. Each factor plays a significant role in food safety and can lead to contamination or the spread of harmful bacteria if not managed properly.

Poor personal hygiene refers to the practices individuals employ before handling food, such as failing to wash hands, not wearing clean clothing, or neglecting to cover wounds. These actions can introduce pathogens directly into food, which can then affect consumers' health.

Incorrect internal food temperatures highlight the importance of cooking food to safe minimum internal temperatures and maintaining proper cooling and reheating practices. Foods that are not cooked thoroughly or held at unsafe temperatures can allow bacteria to grow.

Buying food from unauthorized sources includes acquiring food items from places that do not follow safety guidelines, leading to the risk of obtaining contaminated or spoiled products. Authorized food sources are typically regulated and monitored for safety standards.

Considering all of these aspects contributes to a comprehensive understanding of food safety management and emphasizes the critical areas where foodservice professionals must focus to minimize the risk of foodborne illnesses.