Which of the following is NOT one of the CDC's five major risk factors for food safety?

The correct choice, which identifies excessive consumption of food as not being one of the CDC's five major risk factors for food safety, emphasizes the focus of the CDC on factors that directly affect food safety rather than eating habits. The CDC's major risk factors are centered on conditions and practices that can lead to foodborne illnesses, such as the handling and preparation of food.

Other options, such as contaminated equipment, poor personal hygiene, and improper holding temperatures, are vital considerations in food safety practices. Contaminated equipment can transfer pathogens to food, poor personal hygiene can lead to the spread of bacteria from food handlers to food, and improper holding temperatures can allow harmful bacteria to grow in food. These are actionable items that establishments can address to minimize the risk of foodborne illness. In contrast, the notion of excessive food consumption does not relate to how food is prepared or served and thus does not fit into the framework of risk factors that the CDC focuses on for preventing food safety issues.