What is an essential food safety practice mentioned in inspections?

Time and temperature controls are critical in food safety practices because they help prevent the growth of harmful bacteria and ensure that food is stored, cooked, and served at safe temperatures. Keeping food within specific temperature ranges minimizes the risk of foodborne illnesses, as many pathogens thrive in the temperature danger zone, which is between 41°F and 135°F.

Implementing appropriate time and temperature controls ensures that foods are not only safe to eat but also retain their quality. For example, perishable items should be kept refrigerated to slow bacterial growth, while cooked foods must reach an internal temperature sufficient to kill pathogens. This practice is a foundational element in food safety protocols and is routinely emphasized during food safety inspections to ensure compliance with health regulations.