Which of the following is a critical factor in preventing foodborne illness?

Monitoring food temperature consistently is a crucial factor in preventing foodborne illness because many pathogens thrive and reproduce quickly at improper temperatures. The danger zone for food temperature is typically between 40°F and 140°F; within this range, bacteria can double in number every 20 minutes. By consistently monitoring food temperatures, food safety personnel ensure that perishable items are kept out of this danger zone, which is essential for preventing bacterial growth.

This practice includes cooking food to the recommended internal temperatures to kill harmful microorganisms and ensuring that hot food remains hot and cold food remains cold during storage and serving. Such vigilance directly contributes to maintaining food safety and reducing the risk of foodborne illness outbreaks.

The other options, while related to food safety, do not address the immediate and critical role played by temperature control in the prevention of foodborne pathogens.