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Which of the following best describes three of the known causes of foodborne illness?
a) Inadequate cooking, dirty sanitizer on the cook line, and advanced food preparation
b) Poor handwashing, food contamination, and lack of temperature control
c) Using dirty wipe cloths, poor oral hygiene, and improper disposal of fryer oil
d) Storing personal belongings with food items, unshielded light bulbs, and poor management
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