The CDC names five risk factors that account for most foodborne illness in retail food. Which list states them?
a.Unsafe sources, bad cooking, bad holding, dirty equipment, poor hygiene
b.Unsafe sources, thin menus, bad holding, dirty floors, weak marketing
c.Slow service, bad cooking, cold dining rooms, dirty equipment, low pay
d.Unsafe sources, bad cooking, long menus, dirty ceilings, high turnover
Explanation
The five risk factors are purchasing food from unsafe sources, failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, and practicing poor personal hygiene. They are worth memorizing because a food safety management system is judged on whether it controls these five, not on how clean the dining room looks.
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