What is always inspected in dairy products?

The correct response focuses on the importance of maintaining the appropriate temperature for dairy products. Dairy products are particularly susceptible to the growth of harmful bacteria when not stored or held at safe temperatures. Keeping dairy products at 45°F or lower is essential for preventing foodborne illnesses. This temperature control helps ensure the freshness and safety of the product, as cold temperatures inhibit bacterial growth, thus extending the shelf life and maintaining quality.

While other factors, such as texture and packaging integrity, are important in assessing dairy products, they do not have the same critical impact on food safety as temperature control does. Ensuring that dairy is stored at the correct temperature is a fundamental practice in food safety protocols, making it a top priority during inspections. Expiration dates are also important for determining product viability, but without proper temperature management, even products within their expiration date could pose health risks.