Which statements about food handling practices is true?

The statement that all foods should be refrigerated immediately is true because swift refrigeration helps to inhibit the growth of harmful bacteria that can cause foodborne illnesses. When perishable items like dairy, meats, and cooked foods are left at room temperature for too long, they become ideal breeding grounds for bacteria; refrigeration slows down these processes, maintaining food safety and quality.

Proper food storage practices, including immediate refrigeration, are vital in ensuring that food remains safe for consumption over time. This not only includes monitoring temperatures in refrigeration units but also understanding the importance of minimizing the time that food spends in the temperature danger zone (between 40°F and 140°F), where bacteria can rapidly multiply. By following this practice, food handlers can significantly reduce the risk of foodborne illnesses in any food service environment.