Which factor does NOT contribute to foodborne diseases?

Using fresh produce as ingredients does not contribute to foodborne diseases; in fact, it can often be beneficial to health. Fresh produce is an essential part of a balanced diet, providing necessary vitamins, minerals, and fiber. However, it is vital to ensure that fresh produce is properly washed and handled to prevent contamination. Importantly, the presence of fresh produce in meals does not inherently pose a risk for foodborne illness; the risk arises from improper handling, storage, or preparation practices.

In contrast, failure to cool foods properly, failure to properly heat or cook foods, and cooking food more than 24 hours prior to service can all lead to the growth of harmful bacteria. Improper cooling of foods can allow bacteria to proliferate, while insufficient cooking fails to eliminate pathogens. Cooking food too far in advance may also result in improper storage conditions, which could contribute to food safety risks.