Which of the following actions can lead to food safety violations?

Storing food at improper temperatures is a significant factor that can lead to food safety violations. When food is kept at temperatures that fall outside the recommended range, it creates an environment where harmful bacteria can thrive, leading to spoilage and increased risk of foodborne illnesses. For example, perishable items such as meat, dairy, and certain fresh produce should be stored at temperatures below 40°F (4°C) to prevent bacterial growth. If any of these foods are kept at higher temperatures for extended periods, they can become unsafe to consume.

In contrast, using fresh ingredients, regularly checking food labels, and implementing hygienic practices contribute positively to food safety. Fresh ingredients are less likely to harbor pathogens compared to stale or expired items. Regularly checking food labels ensures that foods are used before their expiration dates and that the proper handling instructions are followed. Hygienic practices, such as proper handwashing and sanitation of surfaces, help prevent contamination and the spread of foodborne pathogens. Each of these actions serves to enhance the overall safety and quality of food, making improper storage the clear violation point among the choices.