Which behavior could lead to a higher risk of foodborne illness?

Leaving prepared food out at room temperature creates an environment where harmful bacteria can multiply rapidly. The temperature danger zone, which ranges from 41°F to 135°F, is where bacteria thrive. When food is left out, particularly for extended periods, it can become contaminated with pathogens that cause foodborne illnesses.

In contrast, storing leftovers in proper containers helps to protect food from contamination and spoilage, cooking food thoroughly ensures that harmful microorganisms are killed, and using a thermometer to check food temperatures is crucial for food safety, as it helps ensure that food is cooked to safe temperatures. All of these practices are essential in minimizing the risk of foodborne illness, while leaving food out at room temperature significantly increases this risk.