What does the term "time-temperature abuse" refer to?

The term "time-temperature abuse" refers specifically to allowing foods to stay too long at harmful temperatures, which is crucial for food safety. When food is held outside the safe temperature range (typically below 40°F or above 140°F), it promotes the growth of harmful bacteria that can lead to foodborne illnesses.

This concept is particularly important in food handling and preparation because bacteria multiply rapidly in the temperature danger zone, which is between 41°F and 135°F. Maintaining proper temperatures throughout the food's life cycle—during holding, storage, and preparation—is vital to ensuring food is safe for consumption.

The other options touch on related food safety issues but do not define time-temperature abuse correctly. Cooking food at incorrect temperatures focuses on preparation errors rather than on holding temperatures, while serving improperly reheated food relates more to reheating practices than ongoing temperature control. Storing food beyond its expiration date addresses shelf life but does not specifically deal with immediate temperature concerns, which are central to the concept of time-temperature abuse.