What information should Field Sanitation Team members know about storing and transporting food?

The key information that Field Sanitation Team members should know about storing and transporting food is that bacteria grow in temperatures between 41 and 139 degrees Fahrenheit. This temperature range is commonly referred to as the "danger zone" for food safety. Within this range, bacteria can multiply rapidly, which increases the risk of foodborne illnesses. Understanding this concept is crucial for the team, as it underscores the necessity of maintaining proper temperature controls when storing and transporting food.

By keeping foods out of this danger zone—through proper refrigeration and heating methods—Field Sanitation Team members can help ensure that the food remains safe for consumption. This knowledge is essential to minimize the risks associated with food spoilage and contamination.