Which of the following is NOT one of the five risk factors of foodborne illness?

The concept of the five risk factors of foodborne illness encompasses the various issues that can lead to the contamination of food and the subsequent illnesses that may arise from consuming unsafe food. One of the key points is that excessive food labeling does not fall into any of these risk factors.

Proper food labeling is essential for consumer safety and helps in providing information about allergens, ingredients, and expiration dates. It does not contribute to foodborne illness when done correctly. On the other hand, improper cooking temperatures/methods, food contamination, and poor personal hygiene are all significant contributors to foodborne illnesses. When food is not cooked to the appropriate temperature, it can harbor pathogens that cause illness. Similarly, food contamination can occur at any stage in the food handling process, from preparation to service. Poor personal hygiene practices can introduce harmful bacteria and viruses to food, further increasing the risk of foodborne illness.

Thus, identifying excessive food labeling as not being one of the five risk factors demonstrates an understanding of food safety protocols and highlights the importance of labeling in promoting safe food consumption.