Final answer:
Caterers must ensure they have heating and cooling utilities to maintain food safety, with heating to kill bacteria and cooling to prevent microbial growth.
Step-by-step explanation:
Two types of utilities that caterers must ensure they have to follow food safety rules are heating and cooling. These utilities are essential for maintaining the safety and integrity of the food. For example, heating is necessary to achieve safe internal temperatures that kill harmful bacteria in foods, as indicated by guidelines like those from the USDA. Cooling, on the other hand, is critical for preserving food at low temperatures to prevent the growth of microbes.
Through the use of refrigeration, caterers can prevent foodborne illnesses by keeping perishable foods stored below 40 degrees Fahrenheit, which is the standard for preventing microbial growth. Likewise, properly heating foods to the recommended internal temperatures ensures that any pathogens present are destroyed. Effective cooling systems in stores also contribute to lowering the overall energy consumption by keeping ambient temperatures low, thus reducing the load on refrigeration units during warmer seasons. Conversely, leaving a refrigerator door open will not cool a kitchen, as this dispels cold air and forces the appliance to work harder, thereby generating more heat in the process.