What could be a direct result of properly cooling food before storage?

Properly cooling food before storage significantly reduces the risk of foodborne illnesses. When food is cooled efficiently, it prevents the growth of harmful bacteria that thrive in the "danger zone" of temperatures between 40°F and 140°F. If food remains in this temperature range for too long, bacteria can multiply rapidly, leading to potential food safety issues.

By cooling food swiftly and storing it at the appropriate temperatures, food service operations can ensure that harmful pathogens are minimized, making the food safer for consumption. This practice aligns with food safety guidelines and helps to maintain the overall quality and safety of the food served.