Three Most Common Risk Factors for Foodborne Outbreaks Are

Three most common risk factors for foodborne outbreaks are:

A) Improper holding times and temperatures of foods,poor personal hygiene,cross-contamination.
B) Improper record keeping,serving raw milk products,poor personal hygiene.
C) Improper washing of produce,serving raw sprouts,serving leftover food not refrigerated promptly.
D) Feeding honey to infants less than 12 months of age,improper cooking temperatures,coming to work sick.