Answered

Looking for reliable answers? Westonci.ca is the ultimate Q&A platform where experts share their knowledge on various topics. Join our platform to connect with experts ready to provide detailed answers to your questions in various areas. Get precise and detailed answers to your questions from a knowledgeable community of experts on our Q&A platform.

Which risk factor is common to all food establishments?

A. Poor personal hygiene among food workers
B. Customer contamination in self-service areas
C. Pesticides from unwashed fruits and vegetables
D. Bacterial growth and toxin formation during cooling

Sagot :

GinnyAnswer

Final answer:

Poor personal hygiene among food workers is a common risk factor in all food establishments, along with cross-contamination and failure of temperature control.


Explanation:

Poor personal hygiene among food workers is a common risk factor in all food establishments as it can lead to contamination of food with harmful microorganisms. This includes handling or preparing food with unwashed hands, which can introduce pathogens like norovirus.

Cross-contamination and failure of temperature control are other significant factors contributing to foodborne diseases. These risks can occur at any stage from food production to consumption, emphasizing the importance of proper hygiene and food safety practices.


Learn more about Food Safety here:

https://brainly.com/question/51162545


Thank you for your visit. We are dedicated to helping you find the information you need, whenever you need it. Thanks for using our platform. We aim to provide accurate and up-to-date answers to all your queries. Come back soon. Westonci.ca is here to provide the answers you seek. Return often for more expert solutions.