Which of the following is a key risk factor for foodborne illness?

Improper cooking temperatures are a key risk factor for foodborne illness because they can directly impact the survival of harmful microorganisms, such as bacteria, viruses, and parasites that may be present in food. Cooking food to the right temperature is essential because it ensures that pathogens are destroyed and the food is safe to consume. If food is not cooked to the appropriate temperature, these harmful organisms can survive, multiply, and pose a health risk to individuals consuming the food.

While high sugar content, daily menu changes, and infrequent cleaning of utensils can contribute to food safety issues, they do not have the same direct impact on the immediate risk of foodborne illnesses. High sugar content can affect food preservation but is not a primary risk factor for illness. Daily menu changes can create challenges in tracking ingredients and potential allergens but do not directly cause foodborne illness. Infrequent cleaning of utensils is certainly a concern for cross-contamination but is secondary to the importance of properly cooking food to eliminate pathogens. Thus, ensuring the correct cooking temperatures is paramount for food safety.