Which aspect of food handling is directly related to preventing foodborne illness?

Time and temperature control is essential in preventing foodborne illness because many harmful pathogens thrive in certain temperature ranges. When food is held at temperatures between 40°F and 140°F, it is referred to as the "danger zone," where bacteria can multiply rapidly. Properly maintaining food at safe temperatures—whether cooking, cooling, or reheating—ensures that pathogens are either destroyed or kept at bay, significantly reducing the risk of foodborne illnesses.

Other aspects like flavor enhancement, ingredient sourcing, and food presentation, while important to the overall food service experience, do not play a direct role in preventing foodborne pathogens from proliferating. Flavor enhancement might improve taste, ingredient sourcing ensures quality and safety of ingredients, and food presentation focuses on aesthetics, but none of these factors address the critical need for controlling how food is stored, prepared, and served temperature-wise.