Which of the following is NOT one of the five risk factors for foodborne illness?

The correct answer is safe food sources because it does not fall into the category of risk factors that contribute to foodborne illnesses. The five risk factors typically recognized for foodborne illness include improper temperature holding, undercooked food, poor personal hygiene, cross-contamination, and food from unsafe sources.

Safe food sources, on the other hand, refer to obtaining food from reliable suppliers and ensuring that food is handled properly throughout the supply chain, which actually helps prevent the occurrence of foodborne illnesses rather than being a risk factor itself. Understanding the difference is crucial for effective food safety management, as it helps identify critical areas that need attention to avoid health risks associated with food.