Which of the following is a consequence of poor hot holding temperatures?

The consequence of poor hot holding temperatures primarily involves the potential for toxin formation. When food is held at inadequate temperatures, particularly in the "temperature danger zone" (between 41°F and 135°F), bacteria can multiply rapidly. Certain types of bacteria, such as Staphylococcus aureus, can produce heat-stable toxins that remain in the food even after cooking. This can lead to foodborne illnesses when consumed, as the toxins can cause gastrointestinal distress among other symptoms.

In contrast, increased shelf life, flavor enhancement, and reduced moisture are not likely outcomes of poor hot holding temperatures. Increased shelf life typically requires appropriate refrigeration or storage methods that inhibit bacterial growth. Flavor enhancement usually occurs through proper cooking and seasoning methods rather than being influenced by hot holding temperatures. Reduced moisture can affect food texture but is not directly related to the consequences of holding food at improper temperatures. Thus, the main risk associated with inadequate hot holding is, indeed, the formation of harmful toxins due to bacterial proliferation.