Which of the following is a critical factor in preventing the spread of foodborne illness?

Ensuring proper food temperature control is crucial in preventing the spread of foodborne illness because many harmful bacteria thrive at certain temperature ranges. Keeping food out of the "danger zone" — typically defined as between 40°F and 140°F (4°C and 60°C) — significantly reduces the risk of bacterial growth.

Correct temperature management during food storage, cooking, and holding is essential for killing harmful pathogens or preventing their development. For example, cooking foods to the appropriate internal temperatures can kill harmful bacteria, while keeping hot foods hot and cold foods cold helps maintain food safety. This practice is vital not only in commercial food service but also in home kitchens.

Other methods, like using organic produce, might contribute to overall health but do not directly impact the risk of foodborne illness in the same way temperature control does. Serving food immediately after preparation can be beneficial for quality but does not address the safety risks associated with improper holding temperatures. Lastly, limiting food variety does not influence the safety regarding foodborne pathogens and may not be practical in a food service setting, as variety often caters to customer preferences and dietary needs.