Which of the following actions helps minimize the risk of foodborne pathogens?

Maintaining proper temperature control is crucial in minimizing the risk of foodborne pathogens. Pathogens thrive in environments where food is stored or held at unsafe temperatures, typically between 41°F and 135°F. By keeping food either properly refrigerated or heated to the appropriate temperatures, you inhibit the growth of harmful microorganisms. This practice is essential for ensuring food safety, as it directly impacts the time food spends in the danger zone where bacteria can multiply rapidly.

In contrast, cooking food at low temperatures does not sufficiently eliminate pathogens compared to cooking at recommended temperatures. Making food ahead of time without refrigeration increases the risk of bacterial growth as well, since food left out can quickly reach unsafe temperatures. Using unclean equipment also poses significant risks, as cross-contamination can introduce pathogens to food.