What does "temperature abuse" refer to?

Temperature abuse refers to the handling of food in a way that allows it to remain in the "danger zone," which is typically between 41°F and 135°F (5°C and 57°C), for an extended period. This temperature range is conducive to the growth of harmful bacteria that can cause foodborne illnesses.

When food is left in this danger zone for too long, it increases the likelihood of bacterial proliferation. This can occur during various stages of food handling, such as improper thawing, inadequate cooking, or leaving food out at room temperature for too long.

Understanding temperature abuse is critical for maintaining food safety and preventing foodborne illnesses. Effectively managing food temperatures throughout storage, cooking, and serving processes is essential to ensure that food remains safe for consumption.