What is meant by the term "time-temperature control"?

The term "time-temperature control" refers specifically to the management of both the time and temperature of food in order to inhibit the growth of harmful bacteria. When food is kept within certain temperature ranges for too long, it can become unsafe to consume. The principle behind this is that many pathogens thrive and multiply in what is termed the "danger zone," typically between 41°F (5°C) and 135°F (57°C).

By controlling the time that food spends within these temperatures—such as ensuring food is cooked, cooled, or stored within specified limits—food safety can be maintained, reducing the risk of foodborne illnesses. This involves practices like cooking food to the right internal temperatures, holding it at safe serving temperatures, and properly cooling it down quickly after cooking.

Other options touch on different aspects of food service management, but they do not directly pertain to the safety of food through the control of time and temperature. Option B focuses on logistics, option C addresses staffing, and option D is related to physical security rather than food safety.