What is the primary cause of foodborne illnesses in the restaurant industry?

The primary cause of foodborne illnesses in the restaurant industry is poor food handling practices. This encompasses a wide range of actions that can lead to contamination, such as improper handwashing, cross-contamination between raw and cooked foods, and inadequate temperature control during food storage and preparation. These practices directly influence the safety of food and can create environments where pathogens thrive, leading to foodborne illnesses among customers.

While improper cooking techniques, unclean kitchen surfaces, and outdated food supplies can contribute to food safety risks, they often stem from or are exacerbated by poor food handling practices. For instance, even if food is cooked properly, if the handling practices prior to cooking are not followed meticulously, there may still be a risk of contamination. Therefore, emphasizing proper food handling is critical in preventing foodborne illness.