Final answer:
The correct guideline for safe cooler storage is to maintain a temperature of 45°F (7°C) or below, avoid storing raw and cooked food together, and not overcrowd the cooler to ensure proper temperature maintenance.
Step-by-step explanation:
The correct guideline for keeping food stored at safe temperatures in coolers is to maintain a temperature of 45°F (7°C) or below. It is crucial not to store raw and cooked food together, to avoid cross-contamination. Additionally, hot food should not be stored on the top shelf, as it is recommended that coolers should be used only for cold storage. Overloading the cooler should be avoided to allow proper air circulation and maintaining consistent temperatures.
Remember that failure of temperature control can lead to rapid bacterial multiplication, making the food unsafe for consumption. Keeping food at refrigeration temperatures inhibits microbial metabolism significantly. Moreover, these guidelines help ensure that foodborne diseases are prevented by inhibiting the growth of potentially harmful microorganisms.