Which is a risk factor for foodborne illness outbreaks?

The factor that is identified as a risk for foodborne illness outbreaks is the improper hot/cold holding temperatures of potentially hazardous food. This is vital to food safety as certain foods need to be maintained at specific temperatures to inhibit the growth of pathogens that can cause foodborne illnesses. If food is not kept at safe temperatures—either too warm or too cold—this can allow harmful bacteria to multiply rapidly, leading to increased risk of contamination and illness.

Maintaining food at proper temperatures, typically below 41°F (5°C) for cold foods and above 135°F (57°C) for hot foods, is essential to prevent foodborne pathogens from thriving. When temperatures are not monitored or controlled, it creates an environment conducive to the growth of harmful microorganisms, making this a significant factor in potential outbreaks.

In contrast, well-trained staff, prior management inspections, and clean service areas are associated with higher standards of hygiene and safety in food handling, but they do not pose a direct risk for foodborne illnesses when properly implemented. These factors contribute positively to food safety management and help prevent outbreaks rather than serve as risks.