What main factor leads to foodborne illnesses?

The main factor that leads to foodborne illnesses is poor employee hygiene. This is critical because food handlers have a direct impact on food safety; if they do not follow proper hygiene practices, they can contaminate food with harmful bacteria, viruses, or parasites. This contamination can occur through improper handwashing, not wearing gloves when necessary, or handling food while being ill. Good employee hygiene, including regular handwashing and proper sanitary practices, is essential to prevent the spread of pathogens that can cause foodborne illnesses.

While food spoilage, improper food storage, and inadequate cooking temperature are all significant contributors to food safety issues, they often stem from the initial handling of the food by employees. Each factor may affect food quality and safety; however, without proper hygiene practices, the risk of contaminating food increases substantially, leading to a higher incidence of foodborne illnesses.