Final answer:
It is true that the food preparation step can be risky due to the Temperature Danger Zone, which allows bacteria to multiply rapidly when perishable foods are kept between 40 and 140 degrees F for more than two hours.
Step-by-step explanation:
The food preparation step is risky because food is in the Temperature Danger Zone is true. During food preparation, perishable foods that are kept between 4 and 60 degrees C (40 and 140 degrees F) for more than two hours may become unsafe to consume due to rapid bacterial growth. This range of temperature is known as the Temperature Danger Zone because it allows for the rapid multiplication of bacteria and other microorganisms that can cause foodborne diseases.
To ensure food safety, it is essential to use a thermometer to confirm that food has reached a high enough internal temperature to kill any pathogens. For instance, many bacteria in food can be neutralized by thorough cooking, achieving an internal temperature of at least 74 degrees C (165 degrees F).
Furthermore, regular handwashing, maintaining proper refrigeration temperatures, and washing produce before consumption are all crucial steps in preventing the spread of foodborne diseases and ensuring food preparation is safe.