What is NOT a characteristic of a priority item?

A priority item refers to those aspects of food safety that are critical in preventing foodborne illness and ensuring safe food handling practices. These items are typically related to specific hazards that could directly cause illness if not properly controlled.

Choosing the option regarding a direct effect on general sanitation highlights that while sanitation is important, it is not the defining characteristic of a priority item. Priority items are concerned specifically with the immediate hazards associated with food, such as factors that could lead to the growth of harmful bacteria or other food safety issues.

In contrast, the other options point directly to aspects that characterize a priority item. For instance, priority items are indeed linked to direct hazards associated with food safety, involve critical measures such as cooking and reheating to eliminate pathogens, and can be objectively measured to demonstrate control over those hazards. This kind of focus on prevention and risk management distinguishes priority items from more general sanitation concerns.