When transporting perishable food items, what key factor must be maintained?

Maintaining proper temperature control is crucial when transporting perishable food items because temperature directly affects food safety and quality. Perishable foods, such as meats, dairy products, and certain fruits and vegetables, are highly susceptible to bacterial growth if they are not kept at the appropriate temperatures. The USDA recommends that perishable foods be kept at or below 40°F (4°C) to minimize the risk of foodborne illness.

If the temperature rises above this threshold during transportation, it can lead to spoilage and increase the risk of pathogens multiplying to dangerous levels, which can make consumers ill. Proper temperature control ensures that the quality of the food is preserved and food safety is maintained throughout the transportation process.

Humidity, shelf life, and packaging are less critical in this context compared to temperature control, as they do not directly address the immediate risks associated with perishable food safety during transport. Thus, focusing on maintaining the right temperature is paramount to ensure that perishable items remain safe for consumption.