What is one of the primary risk factors for foodborne illness related to personal hygiene?

Poor personal hygiene is one of the primary risk factors for foodborne illness because it directly affects the safety and cleanliness of food that is prepared and served. When food handlers do not practice good personal hygiene, such as washing their hands properly and frequently, they can transfer harmful pathogens from their bodies to the food they are handling. This can occur through various means, such as contact with contaminated surfaces, touching their face or hair, or failing to wash hands after using the restroom.

Good personal hygiene practices, including regular handwashing with soap and water, wearing clean clothing, and maintaining overall cleanliness, help to significantly reduce the risk of spreading foodborne illnesses. Therefore, emphasizing proper hygiene is critical in food safety training and practices in order to protect public health.