Which condition can contribute to foodborne illness?

Holding food at improper temperatures is a critical factor that can contribute to foodborne illness. When food is held outside of safe temperature ranges, it creates an environment where bacteria can thrive and multiply. The temperature danger zone is typically between 40°F (4°C) and 140°F (60°C), where pathogens can rapidly grow if food is kept within this range for extended periods.

For example, if hot food is not kept at or above 140°F or cold food is not maintained at or below 40°F, the risk of foodborne pathogens increasing to dangerous levels escalates, potentially leading to illness when the food is eventually consumed.

In contrast, thorough washing of hands, using approved suppliers, and cooking food to proper temperatures are all proactive measures that help ensure food safety. While important, these practices do not directly address the risks associated with improper food storage temperatures, which can quickly lead to foodborne illness if not managed correctly.