Poor personal hygiene falls under which category of foodborne illness risk factors?

Poor personal hygiene is classified under food handling practices because it directly affects how food is prepared, served, and consumed. When food workers do not follow proper hygiene protocols — such as washing hands, wearing clean clothes, and maintaining overall cleanliness — it increases the risk of contamination. This can introduce harmful bacteria, viruses, or other pathogens into food, leading to foodborne illnesses.

Effective food handling practices are essential for maintaining food safety. They include not only personal hygiene but also proper techniques for storing, preparing, and serving food. While preparation methods, source contamination, and cooking techniques are also important in the overall safety of food, they are not as closely tied to individual behavior as personal hygiene is. Personal hygiene practices set the foundation for safe food handling and ultimately play a critical role in preventing foodborne illnesses.