What is the effect of improper temperature control in a catering truck on the food being transported?

Improper temperature control in a catering truck can lead to food spoilage and the growth of harmful bacteria, increasing the risk of foodborne illnesses for passengers and crew. Perishable food items must be stored at specific temperatures to inhibit bacterial growth and maintain food safety. If refrigerated food is allowed to warm above safe temperatures, bacteria can multiply rapidly, producing toxins that can cause food poisoning. Similarly, if hot food is not held at adequate temperatures, it can also become a breeding ground for bacteria. Improper temperature control can also affect the quality and taste of the food, making it unappetizing. Strict adherence to temperature control guidelines is essential for preventing foodborne illnesses and ensuring that the food served on board aircraft is safe and palatable.