What is the most important way to prevent a foodborne illness caused by bacteria?

Controlling time and temperature is the most critical factor in preventing foodborne illnesses caused by bacteria because many harmful bacteria thrive in specific temperature ranges. The "danger zone" for food safety is typically between 40°F and 140°F (4°C and 60°C), where bacteria can multiply rapidly. By managing how long food spends in this temperature range, including ensuring it is cooked to safe internal temperatures and cooled or refrigerated promptly, the growth of pathogens can be significantly reduced.

While personal hygiene, cleaning and sanitizing, and proper food storage are all essential practices that contribute to overall food safety, they are often linked with secondary prevention strategies. Maintaining good personal hygiene helps prevent contamination from the workers, while effective cleaning and sanitizing reduce existing bacteria on surfaces. Proper food storage manages potential growth by keeping food at safe temperatures, but it is time and temperature control that directly inhibits bacterial multiplication and reduces the risk of illness.