What is an important practice when dealing with potentially hazardous food?

Keeping potentially hazardous food refrigerated is an important practice because it significantly slows the growth of harmful bacteria that can cause foodborne illnesses. Refrigeration helps maintain a safe temperature, typically below 40°F (4°C), which helps preserve the quality of the food while minimizing the risk of bacteria multiplying. This is particularly crucial for items such as dairy products, meats, and prepared dishes, which can spoil quickly if not kept cold. By adhering to proper refrigeration practices, food handlers can ensure that food remains safe for consumption over a longer period, reducing the chances of food-related health risks.

In contrast, storing food at room temperature can allow bacteria to proliferate rapidly. Keeping food away from direct sunlight helps with maintaining freshness but does not adequately ensure safety when hazardous foods are involved. Washing food before serving is beneficial for cleanliness but does not address temperature control, which is vital for preventing foodborne illnesses.