What guideline is crucial for food workers during a power outage?

Maintaining food safety by monitoring food temperatures is critical for food workers during a power outage because temperature control is essential for preventing foodborne illnesses. When the power goes out, refrigeration and cooking equipment may become inoperative, potentially leading to unsafe temperature conditions for perishable foods.

Monitoring food temperatures helps ensure that foods remain at safe levels, which prevents the growth of harmful bacteria. Perishable items should ideally be kept at or below 41°F (5°C), and hot foods should remain above 140°F (60°C). If food temperature rises into the danger zone (between 41°F and 135°F), it can quickly become unsafe to consume.

By focusing on temperature monitoring, food workers can make informed decisions about whether to keep certain items, discard them, or take other measures to ensure safety, thus prioritizing public health during emergencies.