What factor can contribute to foodborne illness in a food establishment?

Unhygienic practices by food handlers are a significant factor that can contribute to foodborne illness in food establishments. This is because food handlers are often the main transmission route for pathogens if they do not follow proper hygiene protocols. For example, failing to wash hands after using the restroom or handling raw food can transfer harmful bacteria or viruses to ready-to-eat foods.

Additionally, poor personal hygiene, such as not wearing clean uniforms or having open cuts and sores, can also pose risks. When food handlers do not maintain high hygiene standards, they can inadvertently contaminate food products, leading to an outbreak of foodborne illnesses among consumers. This highlights the critical importance of training food handlers in proper hygiene practices to minimize risks associated with foodborne pathogens.