What is the first step to handling food safely to avoid bacterial growth?

Keeping food refrigerated is crucial in preventing bacterial growth, making it the first step in handling food safely. Bacteria thrive in warm environments, often between 40°F and 140°F, a temperature range known as the "danger zone." By refrigerating food, you slow down or inhibit the growth of these harmful microorganisms.

While cooking food thoroughly also plays an important role in food safety, as it can kill bacteria present in the food, it is not the first step. If food is not stored correctly prior to cooking, it can already be contaminated or allow bacteria to reproduce.

Storing food in airtight containers helps maintain freshness and prevent contamination but doesn’t address the fundamental temperature control necessary to inhibit bacterial growth.

Consuming food immediately may seem safe, but it doesn't account for the crucial steps of proper storage before consumption, especially if the food was prepared in advance. Proper refrigeration ensures that food is safe from preparation through to consumption.