What does "time-temperature abuse" refer to in food safety?

Time-temperature abuse in food safety refers to leaving food at unsafe temperatures for too long. This concept is critical because specific temperature ranges, known as the "danger zone," allow for rapid bacterial growth, potentially leading to foodborne illnesses. When food is stored or held in this danger zone, which typically spans between 41°F (5°C) and 135°F (57°C), it can spoil quickly or become contaminated with harmful pathogens.

Maintaining proper temperature control throughout the food handling process is essential to ensure food safety. For example, food should be kept hot (above 135°F) or cold (below 41°F) to minimize the risks associated with time-temperature abuse. This is why understanding time-temperature abuse is fundamental for food handlers and managers; it directly impacts consumer safety and public health.