What does 'Time and Temperature Abuse' involve?

The concept of 'Time and Temperature Abuse' is critical in food safety and revolves around the handling of food in a way that allows harmful bacteria to grow. This specifically refers to keeping food in the temperature danger zone, which is typically defined as between 40°F (4°C) and 140°F (60°C). Within this range, bacteria can multiply rapidly, leading to foodborne illnesses.

Therefore, when food is kept in this temperature range for an extended time, it significantly increases the risk of contamination and makes the food unsafe for consumption. Proper food safety protocols require that perishable items be refrigerated or heated to appropriate temperatures swiftly to avoid these risks.

The other choices relate to aspects of food safety but do not capture the core idea of 'Time and Temperature Abuse.' Overcooking food pertains to preparation techniques rather than temperature control. Storing food improperly can lead to other safety issues but doesn't specifically address the importance of time and temperature concerning bacterial growth. Not cleaning surfaces regularly impacts hygiene but is unrelated to the temperature and time parameters critical in the context of food safety. Thus, the focus on the danger zone delineates why this answer stands out as correct.