Table 2.

Practices and factors that facilitate food-related risks and number of families in which they were observed.

Risks and Factors	Number of Families
Microbiological risk
Inappropriate hand washing and improper handling of food	13
Inappropriate washing of utensils, work surfaces, and food	11
Improper use of tea towels and sponges	11
Presence of objects unrelated to the preparation of food	11
Problematic conservation practices	5
Problematic management of pets and children	3
Chemical risk
Food storage in unsuitable containers/materials	7
Overcooking of food	5
Contamination by detergents	1