What is the term for the condition when food is kept at temperatures that encourage the growth of harmful microorganisms?

The condition when food is kept at temperatures that encourage the growth of harmful microorganisms is referred to as Time-Temperature Abuse. This occurs when food is not held, cooked, or cooled at the appropriate temperatures for a sufficient period, allowing pathogens to multiply to dangerous levels.

Proper temperature control is critical in food safety practices to prevent the proliferation of bacteria, viruses, and parasites that are responsible for foodborne illnesses. When food is stored outside the recommended temperature range—either too warm or too cool—this abuse creates an environment conducive to microbial growth.

Understanding Time-Temperature Abuse is vital for food handlers because it highlights the importance of monitoring food temperatures during preparation, storage, and service. This knowledge reduces the risk of foodborne illnesses and contributes to overall food safety compliance.