Improper hot and cold holding of TCS food is an example of which risk factor?

Improper hot and cold holding of Time/Temperature Control for Safety (TCS) food is specifically categorized under the risk factor related to improper holding, time, and temperature. This risk factor highlights the importance of maintaining foods at correct temperatures to prevent bacterial growth and foodborne illnesses. TCS foods are those that require careful temperature management to ensure their safety; for instance, keeping hot foods above 135°F and cold foods below 41°F is essential. When these temperatures are not maintained, there is a significant risk of pathogens multiplying, which can lead to foodborne illnesses.

By contrast, the other risk factors involve different aspects of food safety. Personal hygiene issues deal with how food handlers maintain cleanliness, while food from unsafe sources addresses the origins of the food itself. Food contamination refers to the unintended presence of harmful substances. Thus, while all of these factors contribute to food safety risks, the specific concern of improper hot and cold holding directly ties to the management of time and temperature, making the chosen response the most appropriate.