Which of the following practices can help prevent time temperature abuse?

Holding chicken noodle soup at 120°F (49°C) contributes to time-temperature abuse because this temperature is well below the safe holding temperature recommended for potentially hazardous foods. Foods with a high moisture content, like chicken noodle soup, should be held at a minimum of 135°F (57°C) to prevent the growth of pathogens.

By maintaining the soup at 120°F, you allow it to enter the danger zone, which typically ranges from 41°F (5°C) to 135°F (57°C). Within this zone, bacteria can proliferate quickly, increasing the risk of foodborne illness. Therefore, this practice does not help prevent time-temperature abuse; instead, it promotes it by failing to maintain the food at a safe temperature.

On the other hand, storing milk at 41°F (5°C) and holding the ingredients for tuna salad at 39°F are both practices that keep foods out of the danger zone, thereby helping to prevent time-temperature abuse. Reheating chili to 165°F (74°C) ensures that any pathogens present are effectively killed, which is also a correct practice in food safety.