Question

true or false: temperatures of potentially hazardous/high - risk foods should be closely monitored throughout the day.

Explanation:

Potentially hazardous/high - risk foods are more prone to bacterial growth and spoilage. Monitoring their temperatures throughout the day is crucial to prevent foodborne illnesses. This is a standard practice in food safety management to ensure that these foods are kept at safe temperatures (either below 5°C for refrigerated storage or above 60°C for hot holding).

Answer:

True