What is meant by "improper holding, time, and temperature" in food safety?

The concept of "improper holding, time, and temperature" in food safety primarily refers to the dangers associated with temperature control of Time/Temperature Control for Safety (TCS) foods. TCS foods are those that are more susceptible to bacterial growth and must be held at specific temperatures to remain safe for consumption.

When hot TCS foods are not kept at temperatures above 135°F and cold TCS foods are not maintained at temperatures below 41°F, these items can enter the "danger zone" between 41°F and 135°F, allowing bacteria to grow rapidly. This is a critical concern in food safety, as bacteria can double in number in as little as 20 minutes at these temperatures, increasing the risk of foodborne illnesses.

While leaving food out for too long, failing to cook food thoroughly, and improper cooling methods all pose threats to food safety, the specific focus on how hot and cold TCS foods are stored and managed highlights the essential nature of maintaining appropriate temperature limits to ensure food safety. Proper holding ensures that food is held in safe temperature ranges, preventing harmful bacteria from proliferating.