What are the safe handling practices for delivery of high-risk foods?

The safe handling practices for delivery of high-risk foods emphasize the importance of maintaining proper temperatures throughout the delivery process to prevent the growth of harmful bacteria. High-risk foods, such as meat, dairy, and prepared foods, are particularly susceptible to temperature abuse.

Storing these items at safe temperatures during delivery ensures that they remain out of the temperature danger zone, which is between 41°F and 135°F. This temperature range is where bacteria can rapidly multiply, increasing the risk of foodborne illness. By maintaining safe temperatures, food workers help to ensure that the food remains safe for consumption upon arrival at its destination.

The other options suggest practices that could lead to unsafe food handling, as they allow for the potential growth of pathogens by keeping food at unsafe temperatures. It's crucial to follow best practices to minimize health risks associated with these potentially dangerous foods.