How can one prevent the growth of bacteria?

To prevent the growth of bacteria, it is essential to control food temperature, which is primarily achieved by maintaining hot foods above 140°F (60°C) and cold foods below 40°F (4°C). This practice creates an environment that is inhospitable for bacteria, which thrive in the so-called "danger zone" between these temperatures.

Keeping hot food hot ensures that any harmful bacteria present in the food are killed due to the high temperatures. Conversely, keeping cold food cold helps to slow down or halt bacterial growth. This combination effectively reduces the risk of foodborne illnesses, making it a key practice in food safety.

While washing hands frequently and using preservatives can contribute to overall food safety, they don't address the critical aspect of temperature control as directly as ensuring proper hot and cold storage does. Thus, maintaining the right temperatures for both hot and cold foods is a fundamental practice for preventing bacterial growth.