Which practice can help to prevent foodborne illnesses in a galley?

Maintaining proper food temperatures is essential in preventing foodborne illnesses in a galley setting. This practice ensures that food is kept out of the "danger zone," which is between 40°F and 140°F, where bacteria can multiply rapidly. Keeping hot foods at temperatures above 140°F and cold foods below 40°F minimizes the risk of bacterial growth and helps to ensure that food remains safe for consumption.

Safe food handling, including monitoring temperatures during cooking, serving, and storage, is a critical aspect of food safety protocols. By adhering to these temperature guidelines, food service personnel minimize the likelihood of pathogens that can lead to illness from forming or multiplying in the food. This practice is fundamental to keeping both the food and those consuming it safe.