Which practice is a main cause of food poisoning?

Which practice is a main cause of food poisoning?

• A. Reheating food to high temperatures
• B. Storing food at below 5°C
• C. Cooling food too slowly
• D. Washing hands after handling raw foods

Answer: (C)

Cooling cooked food too slowly is tested because bacteria multiply rapidly when food sits in the temperature danger zone, roughly between 5°C and 60°C. If cooling is slow, any bacteria left from cooking or present in ingredients have more time to grow to levels that can cause illness once eaten. Prompt cooling and bringing the temperature down quickly to below 5°C limits this growth, making food safer to store and later reheat if needed. Reheating to high temperatures can kill bacteria, but it doesn’t undo the risk created by slow cooling. Storing at below 5°C and good hand hygiene are protective practices that reduce risk, not primary causes.

Cooling cooked food too slowly is tested because bacteria multiply rapidly when food sits in the temperature danger zone, roughly between 5°C and 60°C. If cooling is slow, any bacteria left from cooking or present in ingredients have more time to grow to levels that can cause illness once eaten. Prompt cooling and bringing the temperature down quickly to below 5°C limits this growth, making food safer to store and later reheat if needed. Reheating to high temperatures can kill bacteria, but it doesn’t undo the risk created by slow cooling. Storing at below 5°C and good hand hygiene are protective practices that reduce risk, not primary causes.