What personal practice is a major risk factor for foodborne illness?

Lack of personal hygiene is a major risk factor for foodborne illness because it creates an environment for pathogens to thrive and be transferred to food. When food handlers do not maintain effective hygiene practices, such as washing their hands regularly, they increase the likelihood of contaminating food with harmful bacteria, viruses, or parasites. This contamination is often the primary cause of foodborne illnesses, as pathogens can easily be transmitted from hands to food.

Maintaining proper personal hygiene, including regular handwashing, wearing clean clothing, and managing personal grooming, is essential in food service settings. Good hygiene practices minimize the risk of cross-contamination, thereby protecting the health of consumers. The other options, while related to food safety, do not inherently carry the same level of risk as a failure to maintain personal hygiene.