Which of the following is NOT a factor contributing to the risk of foodborne illness?

Using sterilized utensils is a crucial practice in food safety, as it helps to prevent harmful bacteria and pathogens from contaminating food. Sterilization ensures that the utensils are free of any microorganisms that could potentially cause foodborne illnesses. In contrast, improper reheating of food, cross-contamination, and holding foods at improper temperatures directly contribute to the risk of foodborne illness.

Improper reheating can fail to kill harmful bacteria if food is not heated to the appropriate temperature, cross-contamination can spread pathogens from one food source to another, and holding foods at improper temperatures can allow bacteria to grow rapidly. Therefore, utilizing sterilized utensils supports food safety and is not a risk factor for foodborne illness.