What type of factors contribute to food borne illnesses?
The top ten factors which contribute to the occurrence of outbreaks of food borne disease due to mishandling and/or mistreatment of foods are: improper cooling, 12-hour lapse between cooking and serving, colonized infected personnel, inadequate reheating or hot holding, contaminated raw food or ingredient, unsafe food sources, improperly handled leftovers, cross contamination, inadequate cooking, and improper thawing.
