What practice can help prevent foodborne illnesses during transportation?

Keeping hot foods hot and cold foods cold is a critical practice for preventing foodborne illnesses during transportation. This principle, often referred to as temperature control, helps inhibit the growth of harmful bacteria that can thrive in certain temperature ranges. Hot foods should be maintained at temperatures above 140°F (60°C), while cold foods should be kept at temperatures below 40°F (4°C). When food is not kept within these safe temperature zones, the risk of bacterial growth increases significantly, leading to potential foodborne illnesses.

Maintaining appropriate temperatures during transportation ensures that the food remains safe for consumption when it reaches its final destination, reducing the chances of food spoilage and contamination. This practice is particularly vital in military and field operations, where food safety is paramount. Other options do not effectively address the comprehensive approach needed for safe food transport. For instance, freezing food before transportation may be impractical since it wouldn't apply to all food items or contexts. Using Styrofoam containers might be beneficial for insulation but does not guarantee temperature control. Additionally, limiting transportation time to 30 minutes is not a universal solution, as some foods may require longer transit times depending on the distance and conditions.