What type of abuse is related to not managing food temperatures properly?

Time/temperature abuse refers specifically to the failure to keep food at the proper temperatures for safe consumption and storage. This type of abuse occurs when food is held at temperatures that allow harmful bacteria to grow, either too warm or too cold. For example, perishable foods should be kept at temperatures below 41°F (5°C) or above 135°F (57°C) to minimize the risk of bacterial growth.

When food is not managed within these safe temperature ranges for too long, it can become a breeding ground for pathogens, leading to foodborne illnesses. It is essential to monitor both the time and temperature at which food is stored and served to maintain food safety standards and prevent health risks.

In contrast, food storage abuse would refer more broadly to improper methods in storing food, such as failing to seal food items or utilizing unsuitable locations for storage. Quality abuse would relate to the degradation of food quality over time, generally focusing on taste and freshness rather than safety. Cross-contact abuse deals with the unintentional mixing of allergens with other foods, which poses risks for individuals with allergies rather than temperature-related safety issues.