What is temperature abuse in food safety?

Temperature abuse in food safety refers specifically to situations in which food is kept in temperatures that promote the rapid growth of harmful bacteria. The temperature danger zone is identified as the range between 40°F and 140°F (4°C to 60°C), where bacteria can multiply quickly if food is left in this range for extended periods.

When food is left in this danger zone for too long, it can become unsafe to eat, increasing the risk of foodborne illnesses. This makes option B the correct choice, as it accurately describes the conditions under which temperature abuse occurs.

In contrast, cooking food at low temperatures does not constitute temperature abuse; rather, it may be a method used in certain cooking processes that can still be safe if done properly. Storing food at refrigerator temperatures is a best practice for food safety, as it keeps food below the danger zone. Freezing food improperly can lead to quality issues but does not necessarily lead to the same immediate danger as being in the temperature danger zone.