Which of the following is considered a common source of foodborne illnesses in restaurant settings?

All of the options listed contribute significantly to the risk of foodborne illnesses in restaurant settings. Cross-contamination occurs when harmful bacteria or allergens are unintentionally transferred from one surface or food item to another, often due to improper handling practices. Inadequate cooking fails to reach safe internal temperatures that kill harmful microorganisms, directly leading to foodborne diseases. Improper storage, whether it involves temperature control or segregation of food items, can also promote bacterial growth and increase the risk of illness.

Because each of these practices plays a pivotal role in food safety, the collective impact of cross-contamination, inadequate cooking, and improper storage makes all of them common sources of foodborne illnesses. This comprehensive understanding underscores the importance of adhering to strict food safety protocols in restaurants to mitigate the risks associated with these factors.