Why should food temperature be monitored closely?

Monitoring food temperature closely is essential because it helps prevent the growth of harmful bacteria, which can lead to foodborne illnesses. Bacteria thrive in certain temperature ranges, often referred to as the "danger zone," which is between 41°F and 135°F. By keeping food temperatures outside this danger zone, especially during cooking, holding, and cooling processes, food handlers can significantly reduce the risk of bacterial growth. This is critical for ensuring food safety and protecting the health of consumers. Proper temperature control is a fundamental practice in food safety guidelines to ensure that food is safe for consumption.