How should food storage be conducted to prevent foodborne illnesses?

Food storage practices are critical in preventing foodborne illnesses, and storing food at appropriate temperatures while separating raw and cooked items is essential. When foods are stored at improper temperatures, bacteria can thrive, leading to potential contamination and illness. For example, foods that are meant to be refrigerated must be kept at temperatures below 41°F (5°C) to inhibit bacterial growth, while hot foods should be maintained above 135°F (57°C).

Separating raw and cooked foods prevents cross-contamination, a significant risk factor for foodborne illnesses. Raw meats and seafood can harbor pathogens that can transfer to ready-to-eat foods if they aren't stored separately. This practice ensures that harmful microorganisms do not spread and compromise the safety of food served to consumers.

Other options do not effectively address food safety concerns. For instance, storing all foods in the same area disregards the need to keep raw and cooked foods apart. Using only glass containers does not inherently contribute to food safety, as the material of the container is less relevant than proper storage conditions and practices. Leaving food out at room temperature can promote bacterial growth and is not a safe method for food storage.

Overall, the combination of storing food at the right temperatures and maintaining separation between different food types is essential for