Which method is the best way to control bacteria in food handling?

Controlling time and temperature is the best way to manage bacteria in food handling because bacteria thrive in certain conditions, particularly within specific temperature ranges known as the danger zone, which is typically between 41°F and 135°F. When food is held in this range for too long, bacteria can multiply rapidly, leading to increased risk of foodborne illnesses.

By carefully regulating cooking temperatures to ensure that foods reach safe internal temperatures, and keeping food out of the danger zone during storage, preparation, and holding, the growth of harmful bacteria can be effectively prevented.

While minimizing food contact, regular cleaning of surfaces, and avoiding contact with raw foods are all important practices in food safety, they do not directly address the primary conditions that allow bacteria to grow as effectively as controlling time and temperature does. Ensuring that food is cooked to the correct temperature and held at safe temperatures is essential for reducing the risk of foodborne illnesses and ensuring safe food handling practices.