Which factor is NOT one of the five major risk factors for foodborne illness?

The factor "excessive seasoning errors" is not recognized as one of the five major risk factors for foodborne illness. The five major risk factors commonly associated with foodborne illnesses include improper holding temperatures, contaminated equipment, food from unsafe sources, and poor personal hygiene practices. These risk factors directly contribute to the contamination of food and the spread of pathogens, leading to foodborne illnesses.

Improper holding temperatures can allow bacteria to grow rapidly, while contaminated equipment can transfer pathogens to food. Food from unsafe sources means that the food may be contaminated or spoiled right from the start. In contrast, seasoning errors, regardless of whether they are excessive or minimal, do not have a direct impact on food safety or the likelihood of causing illness. Understanding these distinctions is crucial for food safety management and reducing the risks associated with foodborne pathogens.