Final answer:
Temporary units must protect food from microbial growth by ensuring proper temperature control and hygiene practices, including maintaining specific hot and cold temperatures for perishable foods and regular handwashing, to prevent foodborne illnesses.
Step-by-step explanation:
Temporary units must keep food safe from microbial growth. One critical factor to consider is the failure of temperature control. Foods contaminated by bacteria or other microorganisms can become hazardous if improper temperature control allows bacteria to multiply rapidly, particularly between 4 and 60 degrees C (40 and 140 degrees F). To prevent foodborne illnesses, perishable foods must be kept either hot above 74 degrees C (165 degrees F) or cold at or below 4 degrees C (40 degrees F). Moreover, regular handwashing and cleanliness in food preparation are vital defenses against the spread of foodborne diseases.
To ensure food safety, it's recommended to use a thermometer to verify that food has reached a high enough temperature to kill any bacteria it contains. Keeping perishable foods refrigerated promptly and using proper thawing methods also safeguard against pathogen activation. Proper food safety practices, including maintaining the correct refrigerator and freezer temperatures, are crucial components to keeping food safe in temporary units and preventing the risk of foodborne diseases.