What is a significant issue when a food handler uses egg salad from a cooler to make sandwiches?

The significant issue with using egg salad from a cooler to make sandwiches is related to time-temperature abuse. This concept refers to the improper handling or storage of food at temperatures that allow harmful bacteria to grow. Egg salad, being an egg-based product, is particularly susceptible to bacterial growth when not kept at the proper temperature.

When food is removed from refrigeration for preparation, there's a specific time limit during which it can safely remain out of the cooler. If this time limit is exceeded, the risk of bacteria such as Salmonella increases exponentially. Maintaining the appropriate temperature is critical in preventing foodborne illnesses.

While aspects like cross-contamination, insufficient sanitization, and improper storage are also important food safety topics, they are not the primary concern in the context of using egg salad directly from a cooler. The focus here is on ensuring that potentially hazardous foods are kept at safe temperatures to minimize the risk of food safety incidents.