What is an effective way to control bacterial growth in food?

Keeping food under 41°F (5°C) is an effective way to control bacterial growth because lower temperatures significantly slow down the growth and reproduction of harmful microorganisms. Bacteria thrive in a specific temperature range known as the "danger zone," which is typically between 41°F and 135°F (5°C and 57°C). By maintaining food at temperatures below 41°F, you reduce the risk of bacterial multiplication, helping to ensure food safety and prevent foodborne illnesses.

The control of bacterial growth is crucial in food management since certain bacteria can lead to serious health risks if ingested. Practices that involve cooling food properly and storing it at appropriate temperatures are foundational elements of food safety protocols. By understanding and implementing these practices, food handlers can significantly mitigate the risk of contamination and foodborne pathogens.