Which of these is a characteristic of food service that increases the risk of foodborne illness?

Inadequate cooking is a significant characteristic of food service that increases the risk of foodborne illness because it may not sufficiently kill harmful pathogens that can be present in raw or undercooked foods. Cooking food to the appropriate temperature is vital for ensuring food safety, as it reduces the risk of bacteria, viruses, and parasites that could lead to foodborne illnesses. If food is not cooked properly, these harmful microorganisms can survive and cause infections in consumers.

Frequent staff training and adherence to hygiene practices are essential components of a safe food service environment as they promote knowledge and implementation of safe food handling techniques. Similarly, the use of local ingredients does not inherently contribute to foodborne illness and can often provide fresher produce, given that proper food safety measures are followed during preparation and cooking.