Which of the following is a critical component of controlling foodborne illness?

Maintaining proper cooking and holding temperatures is a critical component of controlling foodborne illness because it directly affects the growth of harmful microorganisms. Cooking food to the appropriate internal temperature ensures that pathogens such as bacteria, viruses, and parasites are killed, significantly reducing the risk of foodborne illnesses. Likewise, holding food at safe temperatures (whether hot or cold) prevents the growth of bacteria that can occur when food is left in the temperature danger zone (typically between 41°F and 135°F).

This practice is essential across the entire food handling process, from preparation through serving. For example, foods like poultry should reach an internal temperature of at least 165°F, while ground meats need to achieve at least 160°F.

By focusing on proper cooking and holding temperatures, food establishments can create a safer food environment, promoting the health and safety of customers. Other options do not address the essential factors of microbial growth as directly; for example, while freezing can slow down bacteria, it does not eliminate them, and washing hands must occur continuously, not just at one point. Using any type of cleaning product for sanitizing does not ensure effective sanitation unless those products are proven to kill pathogens. Therefore, maintaining proper cooking and holding temperatures stands out as the most