Which food safety principle is associated with keeping hot foods hot and cold foods cold?

The principle associated with keeping hot foods hot and cold foods cold is primarily temperature control. This principle is essential for preventing the growth of harmful bacteria that can occur when food is stored or held at improper temperatures.

Hot foods should be maintained at temperatures above 60°C (140°F) to minimize the risk of bacterial growth, while cold foods need to be kept at temperatures below 4°C (39°F). This practice helps ensure food safety and reduces the risk of foodborne illnesses.

Understanding temperature control is vital for any food handler, as it directly impacts the safety and quality of food being served. Proper management of food temperatures is a fundamental aspect of food safety in both commercial kitchens and home environments.