What is an important step in preventing foodborne illnesses during serving?

Maintaining proper temperature before and during serving is vital in preventing foodborne illnesses because improper temperature can allow harmful bacteria to grow. Foods must be kept out of the temperature danger zone, which ranges from 41°F to 135°F, where bacteria thrive. By ensuring that hot foods remain hot (above 135°F) and cold foods stay cold (below 41°F), food handlers minimize the risk of harmful microorganisms multiplying and causing foodborne illness.

Keeping track of food temperatures not only applies to the serving process but also to preparation and storage, thereby ensuring a safe food handling environment throughout. Proper temperature maintenance is critical in both commercial and home kitchens to ensure that food remains safe for consumption during service.