Which of the following is a fundamental step in preventing foodborne illnesses?

Maintaining proper food storage temperatures is crucial in preventing foodborne illnesses because it minimizes the growth of harmful bacteria and pathogens. Both hot and cold foods need to be kept at their respective safe temperatures; hot foods should be kept at or above 140°F, while cold foods should be stored at or below 40°F. This practice helps to inhibit bacterial growth, ensuring that food remains safe to consume.

By ensuring that food is stored at appropriate temperatures, the risk of contamination and illness is significantly reduced. Other practices, like cooking food quickly, may not always ensure that food reaches the required internal temperatures needed to kill off any existing pathogens. Keeping food at room temperature can promote bacterial growth, and using unwashed fruits and vegetables can introduce contaminants that cause illness. Therefore, maintaining proper food storage temperatures is a foundational step in food safety.