Which of the following is the best way for food workers to protect cooked food from contamination?

• A. Leave cooked food uncovered at room temperature.
• B. Handle cooked food with bare hands to check its temperature.
• C. Store cooked food in clean, covered containers at appropriate temperatures.
• D. Mix cooked food with raw ingredients before serving.

Answer: (C)

Verified step by step guidance

1. Understand the main goal: preventing contamination of cooked food by minimizing exposure to pathogens and contaminants.
2. Evaluate each option by considering how it affects the risk of contamination: leaving food uncovered exposes it to airborne microbes; handling with bare hands can transfer microbes from skin; mixing cooked food with raw ingredients can introduce pathogens from raw food.
3. Recognize that storing cooked food in clean, covered containers helps create a physical barrier against contaminants and maintains proper temperature to inhibit microbial growth.
4. Recall that maintaining appropriate temperatures (either hot or cold) is crucial to prevent bacterial proliferation in cooked food.
5. Conclude that the best practice is to store cooked food in clean, covered containers at appropriate temperatures to ensure food safety and prevent contamination.