Which of the following is NOT a top risk factor for food borne illness?

The correct answer is that delayed serving times are not considered a top risk factor for foodborne illness. While it is important to serve food promptly to ensure it is enjoyed at its best quality, the act of delaying serving food does not directly increase the risk of foodborne illnesses as significantly as some other factors do.

In contrast, inadequate cooking can lead to the survival of harmful pathogens that thrive in undercooked food. Improper holding temperatures can allow bacteria to multiply, especially if food is kept in the temperature danger zone (between 41°F and 135°F). Contaminated equipment poses a risk by introducing pathogens into the food preparation process, thereby increasing the chance of foodborne illness.

Understanding these risk factors helps food handlers and managers maintain food safety practices, ensuring that food is prepared, cooked, and served in ways that minimize any potential health risks.