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

Poor personal hygiene is a major risk factor for foodborne illness because it directly impacts the safety of food handling. When food handlers do not maintain proper hygiene practices, such as regular handwashing, it increases the likelihood of transferring harmful pathogens from their bodies to the food. This can arise from not washing hands after using the restroom, not washing hands after handling raw meat, or simply not keeping fingernails clean. Contaminated hands can introduce bacteria, viruses, and parasites into food, leading to illness when consumed.

The other factors, while important in their own right, do not have the same direct correlation with the spread of pathogens. The quality of ingredients, expiry dates, and container type can affect food safety, but they are often secondary to the fundamental importance of proper hygiene practices. Ultimately, even the highest quality ingredients can become unsafe if handled by someone who does not maintain proper hygiene.