What is the main issue when a food handler uses a hotel pan of egg salad to prepare sandwiches without proper time management?

The main issue in this scenario revolves around time-temperature abuse. When food handlers prepare sandwiches using a hotel pan of egg salad, it is crucial to maintain proper temperature control throughout the process. Egg salad, which contains perishable ingredients, can become unsafe if left at room temperature for extended periods.

Time-temperature abuse occurs when food is held outside of the safe temperature range (typically between 41°F and 135°F for cooked or prepared foods) for too long, allowing harmful bacteria to multiply to dangerous levels. If this egg salad is not monitored correctly and is left out for too long—whether during preparation, service, or storage—the food can become harmful to consumers, leading to foodborne illnesses.

Thus, the focus on time-temperature abuse highlights the importance of managing food temperatures effectively to ensure safety in food handling practices.