Final answer:
The answer is true; foods that are not kept at safe temperatures for controlling bacteria are experiencing temperature abuse, which increases the risk of bacterial growth and the potential for foodborne illnesses.
Step-by-step explanation:
Temperature abuse applies to foods that have not been kept at safe temperatures to control bacteria. The correct answer to this question is a. true. Bacteria and other microorganisms can multiply rapidly at temperatures between about 4°C (40°F) and 60°C (140°F). Perishable foods that are not maintained within a safe temperature range and are left at room temperature for more than two hours can become unsafe to eat due to the rapid growth of bacteria.
It's important to use a thermometer to ensure food reaches a high enough temperature to kill any bacteria it might contain. Similarly, foods must be stored at low temperatures, either in a refrigerator or freezer, to inhibit the metabolic activity of microorganisms, significantly slowing their growth and helping to prevent foodborne illnesses.