What type of hazard is caused by improper food storage temperatures?

Improper food storage temperatures primarily lead to biological hazards. When food is stored at incorrect temperatures, especially in the danger zone (typically between 41°F and 135°F), it creates an ideal environment for the growth of harmful microorganisms such as bacteria, viruses, and parasites. These pathogens can multiply rapidly, leading to foodborne illnesses when consumed.

Biological hazards are specifically related to living organisms that can cause harm, and this category includes not only bacteria but also molds and viruses. Ensuring proper storage temperatures is crucial to maintaining food safety, as it helps inhibit the growth and reproduction of these harmful microorganisms.

While other types of hazards exist, such as chemical hazards (relating to harmful substances or chemicals in food), physical hazards (involving foreign objects in food), and environmental hazards (connected to external factors that may affect food safety), they are not directly caused by improper food storage temperatures. Recognizing the primary role of temperature in preventing biological hazards is key to effective food safety management.