What is a key guideline for transporting food safely?

Keeping food at safe temperatures is crucial for preventing foodborne illnesses during transportation. Bacteria can grow rapidly in the temperature danger zone, which ranges from 40°F to 140°F (4°C to 60°C). To minimize this risk, hot foods should be kept above 140°F (60°C), while cold foods must be maintained at temperatures below 40°F (4°C).

Maintaining these temperature controls ensures that food remains safe to consume and prevents spoilage during transportation. By focusing on temperature control, food safety can be upheld throughout the handling and transport processes. This guideline is particularly vital when delivering food, whether for commercial purposes or personal use, to ensure that the food quality is preserved, and the health risks are minimized.

The other options relate to practices that either do not address the critical aspect of temperature or are contrary to safe food handling practices. For example, allowing food to cool completely before transport does not address how to maintain safety en route, while transporting food in open containers or not covering food can expose it to contamination, thereby increasing safety risks.