Which of the following is NOT a main area of food safety and sanitation?

The reason the option concerning exposure to sunlight is not considered a main area of food safety and sanitation is that it does not pertain directly to the critical factors involved in preventing foodborne illness. Key areas of food safety and sanitation focus on specific practices that directly impact the handling, preparation, and storage of food.

Time and temperature are vital because they help control the growth of pathogens; certain foods must be kept at specific temperatures to prevent spoilage and illness. Washing of hands and ware-washing are fundamental practices that ensure that both food handlers and utensils do not contaminate food with pathogens. Heat and cold refer to cooking and storing food at safe temperatures to inhibit microbial growth, a central concept in food safety.

In contrast, exposure to sunlight does not play a significant role in the microbiological safety of food and is thus not featured as a main area of food safety and sanitation.