How should food be stored once received to prevent contamination?

Food should be stored covered and at appropriate temperatures to prevent contamination. This practice is essential for maintaining food safety and quality. Proper covering protects food from contaminants such as dust, pests, and other environmental factors that could lead to foodborne illness.

Furthermore, storing food at the appropriate temperatures is critical in inhibiting the growth of harmful bacteria. For example, cold foods should be kept at or below 41°F, while hot foods should be maintained at or above 135°F. This temperature control slows down or stops bacterial growth, thereby ensuring the food remains safe to consume.

The other options, such as serving food immediately upon receipt or storing it at room temperature, neglect the necessary precautions to guard against contamination and bacterial proliferation. Discarding packaging doesn't take into account the protective benefits that appropriate packaging can provide before food is properly stored.