Which of the following practices helps reduce the risk of foodborne illness?

Properly cooling hot foods quickly is critical to reducing the risk of foodborne illness. When hot foods are not cooled adequately, they can remain in the temperature danger zone (between 41°F and 135°F) for extended periods, allowing harmful bacteria to multiply rapidly. This can lead to foodborne illnesses when these foods are later consumed.

The recommended practice is to cool hot foods from 135°F to 70°F within 2 hours and then from 70°F to 41°F within an additional 4 hours. This two-step cooling process minimizes the time food spends in the danger zone, significantly lowering the risk of bacterial growth and potential illness.

In contrast, cooking foods at low temperatures may not kill all harmful pathogens if the temperatures are too low. Thawing food at room temperature can result in the outer layers warming up and entering the danger zone while the inside remains frozen, increasing the risk of bacteria growth. Reusing cooking oils multiple times can lead to the accumulation of harmful compounds and bacteria, which can also pose health risks.