What measure is essential for ensuring food safety at outdoor events?

Ensuring proper cooking temperatures is vital for food safety at outdoor events because it directly affects the elimination of harmful pathogens that can cause foodborne illnesses. When food is cooked to the appropriate temperatures, it allows for the destruction of bacteria, viruses, and parasites that may be present in raw ingredients.

Outdoor events often present unique challenges, such as fluctuating temperatures and varied cooking environments, which can make it easier for food to remain in the "danger zone" between 40°F and 140°F, where bacteria can rapidly multiply. By following safe cooking practices and monitoring temperatures with a food thermometer, food handlers can guarantee that cooked foods reach safe internal temperatures, such as 165°F for poultry or 145°F for whole cuts of meat, thereby minimizing the risk of foodborne illness among event attendees.

In contrast, other measures such as providing minimal refrigeration would not effectively prevent bacteria from growing in food that has not yet reached a safe cooking temperature. Avoiding cooking altogether neglects the need for heating food to a level that ensures safety. Serving only packaged food can reduce some risks, but it doesn't guarantee that the food will be safe if not handled or stored properly, and it also limits the variety and appeal of the food served at the event. Thus