Which statement lists the five common risk factors that can lead to a 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 wash hands after each bite; Using clean equipment; Holding food at correct temperatures; Buying food from safe sources
• C. Cooking meat well; Freezing leftovers; Jar canning properly; Refrigerating food promptly
• D. Failing to cook food to the appropriate temperatures; Holding food at incorrect temperatures; Using contaminated equipment; Poor personal hygiene; Purchasing food from unsafe sources

Answer: (D)

The five common risk factors are the main things to control to prevent foodborne illness: failing to cook foods to the correct temperatures, holding foods at incorrect temperatures, using contaminated equipment, having poor personal hygiene, and purchasing food from unsafe sources. This combination covers the primary ways contamination or growth can occur in a food operation—from insufficient cooking that allows pathogens to survive, to temperatures that let bacteria multiply, to tools and hands that spread contaminants, to ingredients sourced from unsafe places. The correct statement lists all five together, reflecting the areas you focus on to reduce risk. Other options mix in protective practices (like cooking foods thoroughly, refrigerating promptly, using clean equipment, buying from safe sources) or items not typically linked as the five main risk factors, which is why they don’t fit as well.