What is a key factor in reducing the risk of foodborne illnesses?

Regularly checking food temperatures is essential because maintaining the correct temperature is critical for preventing the growth of harmful bacteria. Foodborne pathogens thrive in the "danger zone," which is typically defined as temperatures between 41°F and 135°F. By consistently monitoring food temperatures, food handlers can ensure that hot foods are kept above 135°F and cold foods below 41°F, thereby minimizing the risk of bacterial growth and contamination.

This practice helps ensure that food is not only served safely but also stored and prepared correctly. The importance of temperature control also extends to the cooking process, where certain foods must reach specific internal temperatures to be safe for consumption. Therefore, regular temperature checks are a fundamental practice in food safety that directly helps reduce the risk of foodborne illnesses.