What aspect should always be prioritized to ensure safety in food handling?

Time and temperature control is critical in food safety because it directly affects the growth of bacteria and other pathogens that can cause foodborne illnesses. Proper management of time and temperature ensures that food is kept out of the danger zone, which ranges from 40°F to 140°F. In this range, harmful microorganisms can multiply rapidly, increasing the risk of foodborne illness.

By prioritizing time and temperature control, food service professionals can maintain the integrity and safety of food throughout its preparation, cooking, holding, and serving processes. This involves not only cooking food to the appropriate internal temperatures but also monitoring how long food stays at certain temperatures during both the cooking and holding stages.

While other aspects, such as the method of cooking, the packaging of food items, and even the price of ingredients, are important in the broader context of food service, they do not have the same direct impact on health and safety as time and temperature control does.