What is a leading cause of foodborne illness according to food safety standards?

Unsafe food handling by food service workers is recognized as a leading cause of foodborne illness because the actions and practices of individuals directly affect the safety of food preparation and service. Food service workers may unintentionally introduce harmful pathogens through various means, such as inadequate handwashing, cross-contamination between raw and cooked foods, or improper storage of food at unsafe temperatures. These practices can lead to the proliferation of bacteria and viruses that cause foodborne illnesses, highlighting the critical importance of training and adherence to safety protocols in a food service environment.

While improper cooking times, contaminated water supplies, and poor equipment maintenance are significant factors in food safety, they are often secondary to the actions of food service workers who directly handle food. Proper training and safe food handling practices are essential to prevent contamination and ensure food safety, which is why this choice is emphasized in food safety standards as a primary concern.