Which of the following contributes to food safety?

Controlling time and temperature is fundamental to food safety because it directly impacts the growth of harmful bacteria. Many pathogens thrive in a particular temperature range, often referred to as the "danger zone," which is typically between 41°F and 135°F (5°C and 57°C). When food is held in this temperature range for extended periods, the risk of foodborne illnesses increases significantly as bacteria can multiply rapidly.

By effectively managing cooking, holding, and storage temperatures, food handlers can minimize the risk of bacterial growth. For instance, cooking food to the correct internal temperature ensures that pathogens are killed, and maintaining proper holding temperatures helps keep food safe for consumption. Monitoring these factors is a critical part of a comprehensive food safety program, ensuring that food remains safe from preparation to service.