Which of the following practices is safest for minimizing microbial contamination of prepared foods?

Question

Quizplus · Accepted Answer

Restricting the food's exposure between 4°C and 60°C to a maximum of 2 hours is the practice recommended by food safety guidelines to minimize microbial contamination of prepared foods. This temperature range is known as the "danger zone" where bacteria can rapidly multiply, and limiting exposure time helps reduce the risk of foodborne illness. Options A, B, and D are not safe practices for minimizing microbial contamination. Storing food in a controlled atmosphere of chlorine bleach vapors is not recommended as it can be harmful to human health. Restricting food's exposure at room temperature to a maximum of 4-6 hours is too long and can allow bacteria to grow. Storing food under airtight conditions at 0°C for a maximum of 1 month can reduce the risk of contamination but is not a guarantee, and the food may lose quality over time.

Which of the Following Practices Is Safest for Minimizing Microbial