Which storage practice is a main cause of food poisoning?

• A. Storing hot food above 80°C
• B. Leaving food uncovered in fridge
• C. Storing hot food below 63°C
• D. Keeping cold foods in the sun

Answer: (C)

The main idea is preventing bacteria from growing by keeping foods out of the danger zone. Bacteria multiply most rapidly when foods sit between about 5°C and 63°C. If hot food is stored below 63°C, it stays in that range, giving bacteria a chance to grow and potentially cause food poisoning. Keeping hot foods above 63°C stops that growth, which is why this option poses the greatest risk. By contrast, keeping hot foods above 63°C or cold foods below 5°C are the safer practices, while leaving food uncovered in the fridge or putting cold foods in direct sun can introduce other hazards but don’t align with the main mechanism of poisoning through temperature control.