Ace the Illinois Food Service Exam 2025 – Serve Up Success Today!

Controlling time and temperature is crucial in preventing foodborne illness because pathogenic bacteria thrive in certain temperature ranges and can multiply rapidly if food is not stored, cooked, or held at safe temperatures. The "danger zone" for food is between 41°F and 135°F, where bacteria can double in number in as little as 20 minutes. By ensuring that foods are kept out of this danger zone, either by cooking them to appropriate internal temperatures or by refrigerating them promptly, the risk of foodborne illness is significantly reduced.

While controlling pests and rodents is important for overall food safety, and monitoring food appearance can help identify spoilage, these measures do not directly address the critical factor of temperature control that is essential for inhibiting the growth of harmful microorganisms. Increasing portion sizes does not contribute to food safety and can even lead to waste if food is not consumed or stored properly afterward.