Lack of safety awareness, improper processing and improper cooking time.

1. Lack of safety awareness: food processors or chefs lack professional knowledge and hygiene awareness, which leads to food contamination and food poisoning during cooking.

2. Improper processing: the hygienic conditions in the food processing process are not up to standard, such as the messy kitchen environment, no ventilation facilities, or ignorance or misuse of the amount of food additives, which leads to food poisoning.

3. Improper cooking time: food fails to meet the safety standards due to improper operation at the correct cooking time, and bacteria proliferate in large quantities, resulting in food poisoning.