Which practice helps prevent bacteria from multiplying in foods?

Which practice helps prevent bacteria from multiplying in foods?

• A. Storing food below 5°C or keeping above 63°C, cooking quickly, good stock rotation, not allowing dried foods to absorb moisture, using suitable preservatives such as salt, sugar or vinegar.
• B. Keeping all foods at room temperature to prevent freezing.
• C. Adding water to foods to encourage bacterial growth.
• D. Skipping stock rotation.

Answer: (D)

Bacteria multiply mainly when foods sit in the temperature danger zone, roughly between 5°C and 63°C. To prevent this, you keep food either cold (below 5°C) or hot (above 63°C) and move it through the zone quickly by cooking thoroughly and holding or storing it promptly at the right temperatures. Stock rotation helps because it reduces how long any given portion stays in the danger zone and lowers the risk of using spoiled or contaminated products. Reducing moisture available to bacteria, such as by drying foods or using preservatives like salt, sugar, or vinegar, also slows growth by lowering water activity or increasing acidity. In contrast, keeping foods at room temperature, adding water to foods, or skipping stock rotation all tend to promote bacterial growth and increase the risk of foodborne illness.

Bacteria multiply mainly when foods sit in the temperature danger zone, roughly between 5°C and 63°C. To prevent this, you keep food either cold (below 5°C) or hot (above 63°C) and move it through the zone quickly by cooking thoroughly and holding or storing it promptly at the right temperatures. Stock rotation helps because it reduces how long any given portion stays in the danger zone and lowers the risk of using spoiled or contaminated products. Reducing moisture available to bacteria, such as by drying foods or using preservatives like salt, sugar, or vinegar, also slows growth by lowering water activity or increasing acidity. In contrast, keeping foods at room temperature, adding water to foods, or skipping stock rotation all tend to promote bacterial growth and increase the risk of foodborne illness.