What is one of the five risk factors related to food handler behaviors that contribute to foodborne illness?

Improper holding temperatures is a critical risk factor related to food handler behaviors that contribute to foodborne illness. Maintaining food at the correct temperature is essential to prevent the growth of harmful bacteria that can lead to illness. When food is held at temperatures that are too high or too low, it creates an environment where pathogens can thrive. For example, perishable foods must be kept at safe temperatures to inhibit the growth of bacteria, especially during storage and service.

The other options do not pose the same level of risk in terms of foodborne illness. Overcooked foods can be safe to consume as they may kill bacteria but can also lead to the loss of flavor and texture. Excessive cleaning may create issues if it leads to the use of harmful substances or if cross-contamination occurs due to improper cleaning methods, but it is not a direct risk factor linked to foodborne illness itself. Natural food sources generally refer to the inherent characteristics of foods and do not relate directly to food handler behaviors that can lead to food safety issues.