What is one of the eight most frequently cited factors involved in outbreaks of foodborne illnesses?

Failing to properly cool foods is among the most frequently cited factors involved in outbreaks of foodborne illnesses. This issue arises because foods that are not cooled quickly enough can stay in the "danger zone" temperature range (typically between 40°F and 140°F), which promotes the rapid growth of harmful bacteria. If cooked foods are left at room temperature for too long, or if they are not cooled down appropriately using methods like ice baths or blast chillers, bacteria such as Salmonella and E. Coli can proliferate, leading to foodborne illnesses.

Understanding the importance of proper cooling procedures can significantly reduce the risk of contamination and ensure food safety in food service operations. This highlights the need for strict adherence to food safety protocols as outlined in AR 30-22, which stresses the importance of maintaining safe food handling practices.