What critical factor should be monitored during food storage?

Monitoring temperature and humidity levels during food storage is crucial for several reasons. Most food items require specific conditions to maintain their safety and quality. For example, perishable foods such as meats, dairy, and certain fruits and vegetables can develop harmful bacteria when stored at temperatures above 41°F (5°C) for extended periods. Similarly, high humidity can promote the growth of mold and spoilage organisms, while low humidity can cause dehydration and loss of quality in certain food items.

By regularly checking and controlling these factors, food service operations can significantly reduce the risk of foodborne illnesses and ensure that the food stays fresh and safe for consumption. This practice aligns with food safety guidelines designed to prevent contamination and food spoilage, ultimately protecting consumers' health and providing higher-quality food service.