What factor is critical in ensuring food safety during transport?

Temperature control is critical in ensuring food safety during transport because it directly impacts the growth of harmful bacteria and the overall quality of the food. Maintaining the correct temperatures during transportation prevents the food from entering the danger zone, which ranges from 40°F to 140°F, where bacteria can grow rapidly.

By ensuring that foods are kept at safe temperatures—either hot (above 140°F) or cold (below 40°F)—the risk of foodborne illnesses is significantly reduced. For instance, perishable items such as meat, dairy, and seafood must be kept at specific temperatures to remain safe for consumption.

The other factors mentioned, such as the type of packaging, food quality metrics, and duration of transport, are indeed important, but they do not specifically address the primary factor that affects bacterial growth and food safety during transport. Proper packaging can help maintain temperatures, but if temperature control is compromised, it can lead to spoilage and food safety hazards regardless of how well the food is packaged or its initial quality metrics.