What practice should be avoided to prevent temperature abuse of food?

The practice that should be avoided to prevent temperature abuse of food is leaving food in the danger zone for too long. The "danger zone" refers to temperatures between 40°F and 140°F, where bacteria can multiply rapidly. When food remains in this temperature range for extended periods, it significantly increases the risk of foodborne illness.

By avoiding prolonged exposure to these temperatures, the safety and quality of the food can be maintained. This practice emphasizes the importance of monitoring and controlling food temperatures throughout the preparation, cooking, and storage processes. The other options, such as cooking food to the correct temperature, chilling food quickly after cooking, and using proper food storage techniques, actually support safe food handling and are essential practices to ensure food safety.