Which of the following is a common cause of foodborne illness outbreaks?

Inadequate cooking temperatures for food is a well-recognized cause of foodborne illness outbreaks. Cooking food to the proper internal temperature is crucial for killing harmful pathogens such as bacteria, viruses, and parasites that can cause food poisoning. Insufficient cooking allows these microorganisms to survive and multiply, increasing the risk of illness when the food is consumed. Health guidelines specify minimum cooking temperatures for different types of food to ensure safety. For instance, poultry should reach an internal temperature of 165°F to eliminate pathogens such as Salmonella and Campylobacter.

The other options do not directly correlate with common causes of foodborne illnesses. Using disposable utensils is generally a safe practice that can help reduce cross-contamination. Keeping food covered at all times is a method to protect food from airborne contaminants and pests and does not pose a risk that directly leads to illness. Lastly, using cold storage for dry goods is typically not standard practice, as dry goods usually do not require refrigeration but, when done improperly, could be more about mismanagement rather than a direct cause of foodborne illness outbreaks. Overall, understanding proper cooking temperatures is essential for effectively preventing outbreaks.