Why is temperature control crucial in food safety?

Temperature control is crucial in food safety primarily because it prevents spoilage and the growth of harmful microorganisms. Food is highly susceptible to contamination and pathogens can multiply rapidly when food is stored or held at improper temperatures. Keeping food within safe temperature ranges—typically below 41°F (5°C) for cold foods and above 135°F (57°C) for hot foods—helps to minimize the risk of foodborne illnesses. This is particularly important during food preparation, serving, and storage, as improper temperatures can lead to dangerous bacteria, such as Salmonella, E. coli, and Listeria, proliferating to unsafe levels. Therefore, maintaining appropriate temperatures not only keeps food safe for consumption but also plays a vital role in overall public health.