How can we prevent bacteria within food from multiplying?

• A. Storing food below 5°C or above 63°C
• B. Keeping food at room temperature for an extended period
• C. Cooking food as slowly as possible
• D. Good stock rotation

Answer: (A)

Bacteria multiply when food sits in the temperature danger zone, roughly between 5°C and 63°C. To stop growth, keep foods cold (below 5°C) or hot (above 63°C) so bacteria can’t multiply. Storing at room temperature invites rapid growth, so that isn’t safe. Cooking slowly can let bacteria multiply during the warm phase and doesn’t reliably prevent illness, while good stock rotation helps with freshness and cross-contamination but doesn’t stop bacterial growth in the food itself.