Final answer:
Option C. The most effective method to prevent bacterial growth in potentially hazardous foods is proper refrigeration or rapid cooling, keeping temperatures in refrigerators at or below 4 degrees C (40 degrees F) and freezers below -18 degrees C (0 degrees F).
Step-by-step explanation:
The best way to keep bacteria from growing in Potentially Hazardous Foods (P.H.F) is c) Proper refrigeration or rapid cooling. Refrigeration at temperatures at or below 4 degrees C (40 degrees F) significantly slows down microbial metabolism and growth, helping to preserve the safety and quality of foods. Moreover, freezing at temperatures below -2 °C may stop microbial growth and even kill some organisms, although it must be noted that freezing does not kill all microbes, as they will become active again upon thawing.
Therefore, it's essential to handle thawed foods as fresh perishables. Regularly monitoring these temperatures with a thermometer is a good practice to ensure food safety. It's important to reiterate that certain common practices, such as cooling food slowly, reheating food multiple times, or keeping food at room temperature are not recommended, as they can promote bacterial growth and increase the risk of foodborne illnesses. Application of the correct food safety protocols, such as maintaining proper temperatures for storage, cooking, and reheating, is vital for minimizing the risk.