What are the four key food safety principles?

The four key food safety principles of clean, separate, cook, and chill are fundamental practices aimed at preventing foodborne illnesses and ensuring safe food handling.

'Clean' emphasizes the importance of hygiene, which includes washing hands, utensils, and surfaces to eliminate harmful bacteria.

'Separate' focuses on preventing cross-contamination by keeping raw foods, especially meats, separate from ready-to-eat foods. This is crucial because the bacteria from raw food can contaminate other items, leading to potential health risks.

'Cook' relates to the need to heat food to the correct temperature to kill harmful pathogens that may be present. This ensures that the food is safe to eat and reduces the risk of foodborne illnesses.

Lastly, 'chill' involves storing food at safe temperatures to inhibit the growth of bacteria. This includes refrigerating perishable items promptly and maintaining the appropriate temperature settings.

These principles work together to ensure that food is prepared and handled safely, significantly reducing the chance of food contamination and illness. Other options presented do not encompass the holistic approach needed for food safety that these four principles provide.