Which of the following should be monitored to ensure food safety?

Monitoring food storage temperatures is crucial for ensuring food safety because it directly affects the growth of bacteria and other pathogens that can cause foodborne illnesses. Maintaining foods at the correct temperatures inhibits the proliferation of harmful microorganisms and preserves food quality.

Certain temperature ranges, particularly the "danger zone" between 41°F and 135°F, allow bacteria to multiply rapidly. By monitoring and controlling storage temperatures—whether for refrigeration, freezing, or cooking—you can significantly reduce the risk of foodborne illnesses and ensure that the food you serve is safe for consumption.

While other factors such as food color changes, odor, and ingredient origin might provide some insight into the quality or freshness of food, they do not directly address microbial growth and temperature control, which are foundational to food safety practices.