Which of the following is a recommended practice for food safety?

Regularly checking food temperatures is essential for ensuring food safety because it helps prevent foodborne illness by ensuring that food is cooked and held at safe temperatures. Certain bacteria can grow rapidly at unsafe temperatures, particularly in the "danger zone," which ranges from 41°F to 135°F. By regularly monitoring and recording food temperatures, food handlers can confirm that hot foods are kept above 135°F and cold foods below 41°F. This practice helps mitigate the risk of pathogens multiplying and keeps food safe for consumption.

Effective temperature checks both during cooking and throughout food holding periods are crucial components of safe food handling procedures. This method ensures that food is not only cooked thoroughly but also maintained at safe temperatures until served, decreasing the likelihood of foodborne illnesses.