What method is considered safest for storing potentially hazardous food?

The safest method for storing potentially hazardous food is to refrigerate it below 40°F. This temperature helps inhibit the growth of harmful bacteria that can cause foodborne illnesses. Potentially hazardous foods, such as meat, dairy, and cooked vegetables, are particularly susceptible to bacterial growth when they are not kept at the appropriate temperature.

Refrigeration slows down the metabolic rate of bacteria, providing a safe environment for food until it is ready to be consumed. Room temperature storage does not provide the necessary protection against bacterial proliferation, and merely storing food in airtight containers does not address temperature control, which is critical for safety. Therefore, maintaining food at a temperature below 40°F is essential for ensuring food safety in food handling practices.