What are the three main causes of foodborne illness?

The selection of Poor Personal Hygiene, Time and Temperature Abuse, and Cross Contamination as the three main causes of foodborne illness is accurate because these factors are fundamental in preventing foodborne pathogens from spreading and multiplying.

Poor Personal Hygiene is crucial because it involves practices like washing hands thoroughly, maintaining cleanliness of hands and clothing, and appropriately handling food. When food handlers do not practice good personal hygiene, they can transfer harmful microorganisms from their bodies to food, leading to contamination.

Time and Temperature Abuse refers to the mishandling of food when it is held at unsafe temperatures for extended periods. Certain bacteria thrive in specific temperature ranges, so improperly storing or cooking food can allow pathogens to proliferate to unsafe levels, increasing the risk of foodborne illness.

Cross Contamination is the transfer of harmful microorganisms from one food or surface to another. This often occurs when raw foods (like meats) come into contact with ready-to-eat foods or when contaminated utensils and surfaces are used without proper cleaning. This can lead to a significant risk because it can introduce pathogens to foods that would otherwise not be contaminated.

These three elements together cover the broad range of practices that lead to the majority of foodborne illnesses, making them the most critical concepts in ensuring food safety.