What practice helps ensure food safety during transportation?

Keeping food at safe temperatures during transportation is critical for food safety. This practice helps prevent the growth of harmful bacteria that can occur when food is held in the "danger zone," which is typically between 41°F and 135°F (5°C and 57°C). Maintaining safe temperatures ensures that cold food stays below 41°F and hot food remains above 135°F throughout the transportation process. This significantly reduces the risk of foodborne illnesses.

Proper temperature control is essential not only for maintaining the quality and safety of the food but also for complying with health regulations. Utilization of insulated containers, ice packs, or heat sources can be effective strategies to maintain these safe temperature levels.