What is a key guideline for safe food transportation?

Maintaining proper temperatures is crucial for safe food transportation because temperature control directly affects the growth of bacteria, which can lead to foodborne illnesses. When transporting food, it is essential to keep perishable items, such as meat, dairy, and certain vegetables, at safe temperature ranges. Cold foods should be kept below 40°F (4°C) to inhibit bacterial growth, while hot foods should be maintained above 140°F (60°C) to prevent the proliferation of harmful microorganisms.

This guideline ensures that food remains safe to consume upon reaching its destination. Proper temperature maintenance prevents the food from entering the “danger zone” (between 40°F and 140°F), where bacteria can multiply rapidly. Following this guideline is part of a comprehensive food safety strategy, which also includes using appropriate packaging and mitigating cross-contamination risks.