Final answer:
To avoid foodborne illnesses, food should be kept out of the temperature danger zone between 4 and 60 degrees C (40 and 140 degrees F) where bacteria multiply rapidly. Refrigeration and proper food storage practices are essential to maintain food safety.
Step-by-step explanation:
Food safety is paramount to prevent foodborne illnesses. The temperature danger zone between 4 and 60 degrees C (40 and 140 degrees F) is critical because bacteria can multiply rapidly within this range, making foods hazardous to consume. To ensure safe food consumption, temperature control must be maintained to prevent bacterial growth.
Perishable foods should not stay within the temperature danger zone for more than two hours. Hence, it is crucial to maintain proper temperature control to avoid the rapid multiplication of microorganisms.
To inhibit bacterial growth, it's recommended to store food in refrigerators at or below 4 degrees C and in freezers below 18 degrees C. During power outages, maintaining a refrigerator temperature below 40 degrees F is key to determine whether the food remains safe. Thawing foods should also be done with care to prevent reactivating microbes.