Which practice should be avoided in food storage?

Keeping food at room temperature should be avoided in food storage because this practice promotes the growth of harmful bacteria. Food that is left out at room temperature, especially perishable items like meat, dairy, and cooked dishes, can become a breeding ground for bacteria such as Salmonella and E. coli. The temperature danger zone, which ranges from 41°F to 135°F, is where these pathogens can multiply rapidly, increasing the risk of foodborne illness. To prevent this, perishable foods should be stored in refrigeration or frozen to maintain safety and quality.

The other practices, such as labeling food items clearly, storing food in shallow containers, and using airtight containers, are all beneficial for proper food storage. Clear labeling helps in identifying food items and their expiration dates. Shallow containers promote even cooling and reheating of food, reducing the time food spends in the danger zone. Airtight containers help in preventing contamination and maintaining freshness, thereby improving food safety.