Question

A food handler has just finished prepping raw meat that will not be cooked immediately. What should be done with the product?

a) Freeze it
b) Store at room temperature
c) Refrigerate it
d) Discard it

Answer 1

The correct action for a food handler after prepping raw meat that will not be immediately cooked is to refrigerate it to prevent bacterial growth.

Step-by-step explanation:

When a food handler has finished prepping raw meat that will not be cooked immediately, the correct action to take is to refrigerate the product. Perishable foods, including raw meat, should be stored at a temperature at or below 4 degrees C (40 degrees F) to prevent the proliferation of bacteria. This helps inhibit bacterial growth, ensuring the food remains safe to eat when later cooked.

Placing the raw meat in the refrigerator is essential because it prevents the meat from residing in the "danger zone," which is defined as temperatures between 4 and 60 degrees C (40 and 140 degrees F), where bacteria grow rapidly. Leaving perishable foods at room temperature for more than two hours increases the risk of foodborne illnesses. Freezing is an alternative that keeps food safe for an extended period, but it is not necessary if the meat will be cooked soon after. Discarding it would be wasteful and unnecessary unless the meat had already been left out for too long.