Final answer:
The third basic component of safe food handling is hygiene, which includes regular handwashing and practices to avoid food contamination such as maintaining cleanliness and avoiding cross-contamination.
Step-by-step explanation:
Time and temperature are indeed critical components of safe food handling, but the third basic component is hygiene. This includes practices such as regular handwashing to prevent the spread of foodborne diseases. It is essential to wash hands before and after handling or preparing food to minimize the risk of contamination. Additionally, keeping kitchen surfaces and utensils clean, avoiding cross-contamination by keeping raw and cooked foods separate, and proper food storage are all part of maintaining good hygiene in food handling.
Bacteria that can cause foodborne illness thrive particularly well at temperatures between 4°C (40°F) and 60°C (140°F), known as the 'temperature danger zone.' If perishable foods are left at these temperatures for more than two hours, the danger of bacterial growth and potential foodborne disease increases significantly. Therefore, it's crucial to keep food out of this danger zone by promptly refrigerating perishable items and cooking foods to the proper internal temperatures as indicated by food safety guidelines.