What is one effective method to prevent time-temperature abuse in food service?

Implementing and following procedures for time limits on food holding is an effective method to prevent time-temperature abuse in food service. Time-temperature abuse occurs when food is kept outside of safe temperature ranges for extended periods, which can lead to the growth of harmful bacteria. By establishing and adhering to clear time limits on how long food can be held at certain temperatures, food service operators can ensure that food remains safe for consumption.

This method involves monitoring the time that food is at room temperature or within the temperature danger zone (typically between 41°F and 135°F) and taking appropriate action if the food exceeds the safe holding time. For example, foods that have been held at unsafe temperatures for too long may need to be discarded to prevent foodborne illness.

The other methods mentioned do not directly address the critical aspect of monitoring and managing the temperature and holding times of food as effectively as the implementation of procedures for time limits. While changing suppliers, cooking at higher temperatures, or limiting customer numbers can be part of wider food safety strategies, they do not specifically target the prevention of time-temperature abuse as directly and effectively as established time limits do.