Which of the following is not a risk factor for foodborne illness?

Practicing good personal hygiene is essential in preventing foodborne illnesses and is considered a protective factor rather than a risk factor. When food handlers maintain proper hygiene, such as washing their hands regularly, wearing clean clothing, and avoiding touching their face while working with food, they significantly reduce the chances of contaminating food with harmful bacteria or viruses.

Contrarily, the other options listed—failing to cook foods to the proper temperature, using unclean or unsanitized equipment, and purchasing from unknown sources—represent actions or conditions that contribute to an increased risk of foodborne illness. Cooking food to insufficient temperatures can fail to kill harmful pathogens, while unclean equipment can harbor bacteria that contaminate food. Finally, sourcing food from unknown providers raises concerns over the safety and quality of the ingredients, as they may not meet health standards. Thus, practicing good personal hygiene stands out as a crucial element in food safety practices, shielding against the factors that could lead to foodborne illnesses.