Which of the following is a correct statement about the five risk factors for foodborne illness?

• A. Failing to cook food to the appropriate temperatures; Holding food at incorrect temperatures; Using contaminated equipment; Poor personal hygiene; Purchasing food from unsafe sources
• B. Failing to cook food to the appropriate temperatures; Holding food at incorrect temperatures
• C. Using contaminated equipment; Poor personal hygiene; Purchasing food from unsafe sources
• D. Holding food at correct temperatures; Cooking to proper temperatures

Answer: (A)

The five risk factors for foodborne illness are unsafe practices that can allow pathogens to contaminate or grow in food: failing to cook foods to the proper temperatures, holding foods at incorrect temperatures, using contaminated equipment, poor personal hygiene, and purchasing food from unsafe sources. This statement is correct because it lists all five factors, each a known way that illness can occur if not managed properly. The other options either leave out factors, cover only a subset, or describe conditions that reduce risk (holding at safe temperatures or cooking to proper temperatures), which don't describe risk factors themselves.