Answer :
Final answer:
To prevent C. perfringens, you should not keep food at a temperature between 109 degrees F to 117 degrees F after cooking, as it's too low for safe storage and can promote bacterial growth. The correct answer is option d) Keep food at a temperature between 109 degrees F to 117 degrees F after cooking.
Explanation:
To prevent Clostridium perfringens (C. perfringens) food poisoning, you should do all the following except keep food at a temperature between 109 degrees F to 117 degrees F after cooking. This range is too low for safe food storage and can encourage bacterial growth.
The option you should not follow to prevent C. perfringens is: d) Keep food at a temperature between 109 degrees F to 117 degrees F after cooking.
Safe food handling practices are vital in preventing foodborne illnesses caused by bacteria such as C. perfringens. To ensure food safety, meats should be cooked to a safe internal temperature—145°F for whole meats and 160°F to 165°F for ground meats and poultry. Using a food thermometer is the most reliable method to check if the meat has reached a safe temperature. After cooking, it is crucial to keep hot foods above 140°F using food warmers. Leftovers should be refrigerated promptly at temperatures below 40°F and reheated to at least 165°F before serving to avoid bacterial growth and food poisoning.
