What is a leading cause of foodborne illnesses?

Unsafe food handling by food service workers is a leading cause of foodborne illnesses because it directly impacts how food is prepared, cooked, and served. When food service workers do not follow proper safety protocols—such as washing their hands, cooking food to the appropriate temperatures, or preventing cross-contamination—the likelihood of harmful bacteria or viruses contaminating food increases significantly.

For instance, if a food worker handles raw meat and then touches ready-to-eat foods without washing hands in between, it can lead to the transfer of pathogens like Salmonella or E. coli. Since foodborne illnesses often arise from improper practices in food handling and preparation, the knowledge and training of food service staff in safe food handling practices are essential for preventing these illnesses.

In contrast, using organic ingredients, proper cooking methods, and buying locally sourced foods, while they can contribute to overall food safety and quality, do not inherently prevent foodborne illnesses if the food is mishandled during preparation or service. The focus on unsafe handling highlights the critical importance of behavior and practices in the food service environment as primary factors in food safety.