What is a critical factor for food service workers to minimize the risk of foodborne illness?

Controlling time and temperature is crucial for minimizing the risk of foodborne illness because these factors directly influence the growth and survival of harmful microorganisms in food. Pathogens, such as bacteria, viruses, and parasites, thrive in specific temperature ranges and can multiply rapidly if food is not kept at safe temperatures.

Proper time and temperature control involves cooking foods to the appropriate internal temperatures, keeping hot foods hot, and cold foods cold. For instance, hot foods should be maintained at temperatures above 140°F, while cold foods should be kept at temperatures below 41°F. This approach helps to prevent the proliferation of pathogens that can lead to foodborne illnesses.

While reducing moisture, eliminating food sources for pathogens, and controlling pH levels can contribute to food safety in certain contexts, time and temperature control is universally applicable and a foundational principle in food safety practice. It is a critical element of Hazard Analysis and Critical Control Points (HACCP) and is essential for all food service operations to mitigate risks associated with foodborne pathogens.