Which two factors, when controlled, help prevent bacterial growth and food spoilage?

Controlling time and temperature is essential in preventing bacterial growth and food spoilage. Bacteria thrive in environments that provide the right conditions for growth, primarily when food is left out at unsafe temperatures for an extended period.

Maintaining food at safe temperatures slows down the growth of bacteria, as they typically multiply rapidly between 41°F and 135°F (the temperature danger zone). By limiting the amount of time food spends in this danger zone, the risk of spoilage and foodborne illnesses greatly decreases. For instance, foods left out for extended periods can become unsafe to consume, even if they are initially cooked to safe temperatures.

Other factors like oxygen and moisture can influence bacterial growth, but time and temperature are the most critical in the context of food safety management. By focusing on appropriately managing how long food is in the danger zone and ensuring it's stored or cooked at safe temperatures, food service workers can effectively minimize these risks and maintain food safety standards.