What is a key factor in preventing foodborne pathogens from causing illness?

Proper cooking and holding temperatures are crucial in preventing foodborne pathogens from causing illness because they directly impact the survival and growth of harmful microorganisms. Cooking food to the right internal temperature kills pathogens that may be present, ensuring that the food is safe to consume. Additionally, holding food at appropriate temperatures, either hot or cold, prevents the growth of bacteria that can occur when food is left in the temperature danger zone (between 41°F and 135°F or 5°C and 57°C) for extended periods.

Ensuring that food is cooked thoroughly and kept at safe temperatures is fundamental in food safety practices. This includes using food thermometers to verify that food has reached the necessary temperatures to eliminate pathogens, as well as maintaining proper refrigeration for foods that require it. By focusing on these temperatures, food service workers significantly reduce the risk of foodborne illnesses, which are often caused by improperly cooked or improperly stored foods.