Which of the following is NOT a common risk factor for foodborne illness?

Holding food at correct temperatures is essential for food safety; therefore, this option does not represent a common risk factor for foodborne illness. In fact, maintaining proper temperature during food storage, preparation, and service is a critical control point in preventing bacterial growth and foodborne illnesses. The other options—purchasing food from unsafe sources, failing to cook food adequately, and using contaminated equipment—are well-documented factors that can lead to foodborne illness. These practices can introduce harmful pathogens into food, increasing the likelihood of foodborne illnesses occurring. By ensuring food is held at correct temperatures, food handlers can significantly mitigate the risk of these illnesses.