What are two Food Service controls that can be used to minimize the risk of contamination?

Serving food quickly after cooking, cooling, or reheating is a critical food service control to minimize the risk of contamination. When food is prepared, it is essential to maintain its proper temperature to prevent the growth of harmful bacteria. By serving food promptly after it is cooked, the temperature is kept above the safe threshold, which is typically above 135°F for hot foods. This practice reduces the time food spends in the "danger zone" (between 41°F and 135°F), where bacteria thrive, thus lowering the chances of contamination and foodborne illness.

Keeping food at safe temperatures during and after cooking is essential to food safety management. If food is allowed to sit out for extended periods before being served, it could enter the danger zone and become a breeding ground for pathogens. Therefore, promptly serving hot foods ensures that they remain safe for consumption, thereby protecting both the customers and the establishment from potential health risks.

In comparison, while separating raw foods and Ready-to-Eat foods is also vital for preventing cross-contamination, the chosen answer directly addresses the temperature control aspect, which is a primary focus in food safety management. Other options addressing cooling improperly or packaging without adequate temperature control do not adequately mitigate the immediate risks associated with serving temperatures.