What are the two most important things to do when protecting food?

When it comes to protecting food, preventing time/temperature abuse is critical because many pathogens thrive and multiply rapidly within specific temperature ranges known as the "danger zone," which is between 41°F and 135°F. Keeping food at safe temperatures is essential to inhibit bacterial growth and reduce the risk of foodborne illnesses. Properly monitoring and controlling the time food spends in this temperature range is vital to maintaining food safety.

While preventing air exposure, cross-contamination, and loss of moisture are also important aspects of food safety, they do not directly address the immediate risks associated with microbiological hazards influenced by temperature. For instance, cross-contamination addresses the transfer of pathogens from one food item to another, but if food is not kept at the appropriate temperature, microbial growth can occur regardless of whether cross-contamination has been prevented. Therefore, controlling temperature is the foremost concern when it comes to ensuring food remains safe for consumption.