Top 10 improper food handling practices that cause foodborne illness:

1. Improper cooling 30 per cent
2. Advance preparation 17 per cent
3. Infected person 13 per cent
4. Inadequate reheating for hot holding 11 per cent
5. Improper hot holding 9 per cent
6. Contaminated raw food or ingredient 5 per cent
7. Unsafe source 4 per cent
8. Use of leftovers 3 per cent
9. Cross-contamination 3 per cent
10. Inadequate cooking 2 per cent

Dr. Frank Bryan, Journal of Food Protection, 1988