What are the four core practices of food safety in food service?

The four core practices of food safety in food service are indeed Clean, Separate, Cook, and Chill. These practices are fundamental in preventing foodborne illnesses and ensuring hygiene in food preparation and handling.

"Clean" refers to the importance of washing hands, surfaces, and utensils to eliminate pathogens that can contaminate food. This step is crucial as it forms the foundation for all other food safety practices.

"Separate" emphasizes the need to keep raw foods, especially meats, away from ready-to-eat foods. This practice helps prevent cross-contamination, which can introduce harmful bacteria from uncooked sources to other food items.

"Cook" involves preparing food to the right temperatures to kill harmful bacteria. This step ensures that food is safe to eat and helps in reducing the risk of food poisoning.

Finally, "Chill" involves storing food at safe temperatures to slow down the growth of bacteria. Proper refrigeration of perishable foods is vital in maintaining food safety standards.

This combination of practices provides a comprehensive approach to minimizing food safety risks in food service settings. The other choices do not accurately represent the core practices recognized in food safety, reflecting different aspects of food handling that do not encompass the critical focus areas needed to ensure safe food service.