What could potentially lead to an outbreak of foodborne illness in a food establishment?

Improper food storage can significantly increase the risk of foodborne illness in a food establishment. When food is not stored at the correct temperatures or in the proper conditions, harmful bacteria can multiply rapidly. For instance, perishable items like meat, dairy, and cooked foods should be kept at refrigeration temperatures to prohibit bacterial growth. Additionally, if food is stored for too long or in contaminated containers, it can also lead to the presence of pathogens that cause illness. Maintaining strict food storage practices is crucial for ensuring food safety and preventing outbreaks of foodborne illnesses.

In contrast, using organic ingredients does not inherently increase the risk of foodborne illness; the key factors are how the food is handled and prepared. Serving food immediately after cooking is generally a safe practice, as it minimizes the time food is exposed to the temperature danger zone where bacteria can grow. Lastly, washing hands before serving food is a vital practice that helps prevent the transfer of pathogens, thus enhancing food safety. All these practices contribute to a safer food environment, while improper food storage poses a direct threat to public health.