Final answer:
The basic rule to follow when handling food to prevent foodborne illness is C) Keep it cool when it is meant to be cold, and D) Keep it hot when it is meant to be served hot
Step-by-step explanation:
The basic rule to follow when handling food to prevent foodborne illness is C) Keep it cool when it is meant to be cold, and D) Keep it hot when it is meant to be served hot. To ensure the safety of food, perishable foods should be kept refrigerated and hot foods should be kept at a high temperature until served. It's critical to avoid the danger zone between 4°C (40°F) and 60°C (140°F), where bacteria multiply rapidly. Food should be cooked to an internal temperature of at least 74°C (165°F) to kill any bacteria.
Good food safety practices, such as regular handwashing, rotating pantry items to use older foods first, and using a thermometer like the one pictured to ensure food reaches a safe temperature, are essential for preventing the spread of foodborne diseases. Perishable leftovers should be refrigerated promptly, and it is advised to cool large quantities of food rapidly, such as by placing a pot of homemade soup in an ice water bath before refrigeration, to reduce the opportunity for bacterial growth.