Illinois Food Service License Practice Test

What are the five most common causes of foodborne illness?

1. Safe food sources, proper cooking, clean equipment, good hygiene, and proper temperature

2. Using old utensils, serving food cold, improper reheating, poor ventilation, and unclean work areas

3. Overcooking food, inadequate stirring, poor presentation, late serving, and bad taste

4. Purchasing food from unsafe sources, cooking food improperly, using contaminated equipment, practicing poor personal hygiene, and holding food at incorrect temperatures

The correct answer is: Purchasing food from unsafe sources, cooking food improperly, using contaminated equipment, practicing poor personal hygiene, and holding food at incorrect temperatures

The correct answer identifies the five most common causes of foodborne illness, focusing on critical factors that can lead to contamination and illness in a food service environment. Purchasing food from unsafe sources highlights the importance of sourcing food from reputable suppliers to avoid contamination from the outset. Cooking food improperly is a primary concern, as undercooked foods can harbor harmful pathogens that may not be eliminated. Using contaminated equipment can introduce bacteria and viruses into food even if it has been cooked properly. Practicing poor personal hygiene, such as not washing hands, can directly transfer pathogens from food handlers to the food. Finally, holding food at incorrect temperatures can allow bacteria to multiply rapidly, increasing the risk of foodborne illness. Each of these factors is critical to maintaining food safety and preventing illness, making them the most relevant when considering foodborne illness causes. The other choices either include factors that do not directly contribute to foodborne illness or focus on less critical aspects of food safety that are not primary causes of illness.