What factors can lead to outbreaks of foodborne illness?

The correct choice highlights the various factors that contribute to outbreaks of foodborne illness, specifically emphasizing improper handling, inadequate cooking, and unhygienic conditions. These factors are critical in the context of food safety management.

Improper handling can include neglecting proper handwashing techniques, cross-contamination between raw and cooked foods, and failure to maintain appropriate temperatures during food preparation and storage. Each of these actions can facilitate the growth of harmful pathogens.

Inadequate cooking is another significant risk factor. Foods, particularly meats and poultry, must be cooked to specific internal temperatures to kill any harmful bacteria present. If food is undercooked, it increases the likelihood of foodborne pathogens surviving and causing illness.

Unhygienic conditions refer to a lack of cleanliness in food preparation areas, such as unclean surfaces and equipment, or employees not adhering to personal hygiene standards. These conditions can lead to the contamination of food items, further amplifying the risk of outbreaks.

In contrast, the other choices emphasize practices like proper handling and storage, high-quality ingredients, and timely food delivery, which, while important for maintaining food quality and customer satisfaction, do not directly contribute to reducing the risk of foodborne illness outbreaks. Instead, they can support food safety when implemented