What is one necessary measure to prevent foodborne illness during food handling?

Ensuring proper cooling is a critical measure in preventing foodborne illness during food handling. When food is cooked, it must be cooled quickly and safely to prevent the growth of harmful bacteria. If food is not cooled to the safe temperature (below 41°F or 5°C) within a specified time frame, bacteria can proliferate to dangerous levels, potentially leading to foodborne illnesses when the food is consumed.

Implementing cooling practices, such as using shallow containers to allow heat to dissipate rapidly or placing food in ice baths, is essential. Furthermore, maintaining food temperature through effective cooling methods helps minimize the risk of contamination and ensures food safety for consumers.

Some other options, such as avoiding gloves or using any available source for ingredients, can introduce risks rather than mitigate them, as they either compromise hygiene or quality. The option of hot holding is important for keeping food safe once it’s been cooked, but it does not directly address the cooling phase where many foodborne pathogens thrive if not adequately managed.