The top five risk factors that most often are responsible for foodborne illness outbreaks are:
<span><span>Improper hot/cold holding temperatures of potentially hazardous food. </span><span>Improper cooking temperatures of food. </span><span>Dirty and/or contaminated utensils and equipment. </span><span>Poor employee health and hygiene. </span><span>Food from unsafe sources</span></span>
A parked car with its windows closed in the sunlight would be similar to" <span>The greenhouse effect </span> <span>.. also "the ozone layer", since glass blocks UV too... </span>
