Which of the following is a critical step in ensuring food safety?

Monitoring food temperatures is a crucial step in ensuring food safety because temperature control plays a significant role in preventing the growth of harmful microorganisms. Foods must be cooked to the appropriate internal temperatures to kill pathogens and must also be held at safe temperatures to prevent any potential bacteria from multiplying.

Keeping hot foods hot (above 135°F) and cold foods cold (below 41°F) helps minimize the risk of foodborne illnesses. This practice encompasses not just cooking, but also cooling and holding prepared foods properly. When temperatures are not monitored, there's an increased risk of food being left in the temperature danger zone (40°F - 135°F), where bacteria can multiply quickly.

Other options, while they may have their importance in food service operations, do not directly address the critical safety concerns related to foodborne pathogens in the same way. For example, cooking food quickly can lead to undercooked items if not monitored properly, reducing safety. Reducing labor costs and using leftover ingredients do not inherently relate to food safety and can even introduce risks if not managed correctly. Therefore, prioritizing temperature monitoring is essential for maintaining food safety in any food handling or preparation environment.