Which of the following practices is crucial for controlling foodborne illness at Critical Control Points?

Consistent temperature monitoring is essential for controlling foodborne illness at Critical Control Points (CCPs) because maintaining food at safe temperatures directly affects the growth of harmful microorganisms. Foodborne pathogens can proliferate rapidly if food is not kept within the designated temperature ranges, particularly in the "danger zone" between 41°F and 135°F.

By regularly monitoring temperatures, food handlers can ensure that food is stored, cooked, and served at safe temperatures, thereby reducing the risk of foodborne illnesses. This practice also allows for immediate corrective actions when temperatures deviate from safety standards, ensuring that any potential risks are managed effectively.

Other practices, such as recording data only once a week, using uncalibrated equipment, or ignoring temperature guidelines, could lead to gaps in food safety oversight, increasing the likelihood of foodborne illness occurring due to improper handling or storage. Therefore, consistent temperature monitoring is a fundamental practice in effective food safety management at CCPs.