Which of the following is considered a major risk for foodborne illness?

Improper holding temperature is a major risk for foodborne illness because it directly affects the safety and quality of food. When food is not kept at the correct temperature, it can create an environment conducive to the growth of harmful pathogens, such as bacteria, viruses, and parasites. For example, perishable foods should be held at temperatures below 40°F (4°C) to inhibit bacterial growth, while hot foods should be kept above 140°F (60°C). If these temperatures are not maintained, the risk of foodborne outbreaks increases significantly.

Understanding this concept is critical in food safety management, especially in a retail environment like Publix, where the handling and storage of produce and other perishables are daily tasks. When proper temperature controls are not adhered to, food can quickly become unsafe, posing a serious health risk to consumers. This underlines the importance of regular monitoring and adherence to food safety guidelines regarding temperatures in all stages of food handling and preparation.