Which of the following is a guideline for temperature control during food transportation?

Monitoring temperature with thermometers is essential for maintaining food safety during transportation. This practice allows food handlers to ensure that food is kept at safe temperatures throughout the journey. Keeping hot foods hot (above 140°F) and cold foods cold (below 40°F) prevents the growth of harmful bacteria that can lead to foodborne illnesses. By regularly checking temperatures, food handlers can take immediate action if the food is not within the safe temperature range, ensuring that it remains safe for consumption once it reaches its destination.

While other options may seem practical, they do not directly address the critical aspect of temperature safety as effectively. For instance, transporting food quickly is important, but without temperature monitoring, there is no guarantee that food has remained at a safe temperature. Similarly, using the packaging provided by the store may not always offer adequate insulation or temperature control, and setting cooling systems to the lowest setting may not be the best approach if it causes fluctuations that don't maintain consistent temperature control. Therefore, actively monitoring temperatures is the most reliable way to ensure food safety during transportation.