Which of the following is NOT a risk factor for foodborne illness?

Employee training on hygiene is fundamental to preventing foodborne illnesses, as it ensures that staff handling food are well-informed about safe practices. Training enhances awareness about personal cleanliness, cross-contamination, proper food handling, and hygiene protocols. When employees are properly trained, they can significantly reduce the risk of foodborne illnesses by adhering to safety standards.

In contrast, contaminated cooking surfaces, unsafe food sources, and improper cooking temperatures are direct risk factors associated with foodborne illnesses. Contaminated cooking surfaces can harbor pathogens, leading to cross-contamination during food preparation. Unsafe food sources can introduce harmful bacteria or toxins into the food supply. Improper cooking temperatures can allow harmful microorganisms to survive, posing a health risk when food is consumed. Thus, while these factors directly link to foodborne illness, employee training serves to mitigate those risks and should be viewed as a protective measure rather than a risk factor.