Which of the following is a risk factor for foodborne illness?

A risk factor for foodborne illness is poor personal hygiene. This aspect is crucial because individuals who handle food can inadvertently contaminate it if they do not maintain cleanliness. Poor personal hygiene, which includes not washing hands appropriately before handling food, not using gloves when necessary, or working while being ill, significantly increases the chances of pathogens being transferred from the person to the food.

The other options highlight practices that contribute to food safety. Proper hand washing, cooking food at appropriate temperatures, and storing food at safe temperatures are all preventive measures designed to reduce the risk of foodborne illnesses. These practices ensure that harmful bacteria and pathogens are minimized or eliminated, thereby promoting the safety and wellbeing of consumers.