What should be regularly monitored to prevent food contamination?

Regularly monitoring temperature and storage conditions is crucial for preventing food contamination because these factors directly affect the safety and quality of food products. Foodborne pathogens thrive at certain temperatures, often referred to as the "danger zone," which ranges from 41°F to 135°F (5°C to 57°C). Keeping foods at appropriate temperatures—whether cold storage below 41°F or hot holding above 135°F—helps inhibit the growth of harmful bacteria.

In addition to temperature, proper storage conditions encompass aspects such as humidity, air flow, and cross-contamination prevention, all of which can impact food safety. For instance, foods stored incorrectly can become contaminated by separating raw and cooked items or by allowing moisture to build up, creating an environment conducive to bacterial growth.

While employee uniforms, sales records, and packaging materials are important elements in the overall food safety system, they do not have as direct an impact on contamination as temperature and storage conditions do. Ensuring that these conditions are monitored and maintained consistently is a fundamental part of food safety management.