What can occur if food is not held at the correct temperature?

Holding food at the correct temperature is crucial in food safety because temperature directly affects the growth of pathogens. When food is not maintained within the safe temperature range—typically below 41°F (5°C) for cold foods and above 135°F (57°C) for hot foods—bacteria such as Salmonella, E. coli, and Listeria can thrive. These pathogens can multiply rapidly in the temperature danger zone, which ranges from 41°F to 135°F (5°C to 57°C). As they grow, they can produce toxins that can lead to foodborne illnesses when consumed. Therefore, it is vital to monitor food temperatures to prevent the risk of foodborne pathogens reaching harmful levels, which can threaten the health of customers.

While losing flavor, developing a bad odor, or spoiling faster can be consequences of improper temperature control, the immediate and most critical concern is the proliferation of harmful microorganisms. Hence, the focus on pathogen growth highlights the importance of temperature regulation in ensuring food safety.