What practice can prevent the growth of bacteria in food service?

Keeping food at appropriate temperatures, both hot and cold, is essential for preventing the growth of bacteria in food service. Bacteria thrive in what is known as the "danger zone," which ranges from 41°F to 135°F (5°C to 57°C). When food is maintained outside of this temperature range, bacterial growth is significantly slowed or completely halted.

Hot foods should be kept at temperatures above 135°F, while cold foods should be stored below 41°F. This method of temperature control helps ensure that food remains safe for consumption and minimizes the risk of foodborne illnesses. Properly managing these temperatures is a critical practice in food safety protocols, ensuring that food is not exposed to environments or conditions conducive to bacterial growth.

Other options, such as allowing food to rest at room temperature, mixing raw and cooked foods together, and storing food in airtight containers, do not effectively address the core issue of bacterial growth related to temperature.