Which of the following is a key practice in maintaining food safety?

Regularly monitoring food temperatures is essential for maintaining food safety because it helps prevent the growth of harmful bacteria that can lead to foodborne illnesses. Different types of food have specific temperature ranges in which they must be stored, cooked, and held to ensure they remain safe for consumption. For example, foods that are kept at unsafe temperatures for too long can enter what is known as the "danger zone" (typically between 40°F and 140°F), where bacteria can multiply rapidly.

By consistently checking and recording food temperatures during preparation, cooking, and holding, food service personnel can identify potential safety issues before they become critical. This practice ensures that food is cooked to the appropriate internal temperatures and kept at safe temperatures for serving, thus significantly reducing the risk of foodborne illness and ensuring that the food served is safe for consumers.