What is a leading cause of foodborne illness among food service workers?

Unsafe food handling is a leading cause of foodborne illness among food service workers because it directly affects how food is prepared and served. This includes practices such as undercooking food, cross-contaminating raw and ready-to-eat foods, and failing to wash hands properly before handling food. When workers do not follow safe food handling guidelines, harmful bacteria such as Salmonella, E. coli, and Listeria can proliferate, leading to foodborne illnesses.

While issues like improper food storage and inadequate cooking times can also contribute to foodborne illnesses, the way food is handled during preparation and service plays a more immediate and critical role. Lack of customer feedback is not directly related to the safety of food handling practices in the kitchen. Understanding proper food handling techniques is essential for food service workers to minimize the risk of foodborne illnesses effectively.