Which of the following is considered a critical step in food safety?

Storing food at the appropriate temperatures is a critical step in food safety because it significantly reduces the risk of foodborne illnesses. Different food items have specific temperature ranges in which they must be kept to prevent the growth of harmful bacteria. For instance, perishable foods should be stored at or below 40°F (4°C) in refrigeration to inhibit bacterial proliferation, while hot foods should be maintained at or above 140°F (60°C) to ensure that they remain safe for consumption.

Maintaining these temperatures is essential during all phases of food handling—storage, preparation, and serving. Failure to adhere to proper temperature guidelines can create environments that facilitate bacteria growth, which can lead to foodborne illnesses. Therefore, understanding and implementing correct food storage practices are fundamental components of food safety protocols.