Which practice is critical when handling food during a power outage?

Keeping potentially hazardous foods at safe temperatures is crucial during a power outage because these foods can support the rapid growth of harmful bacteria if not maintained at appropriate temperatures. Potentially hazardous foods, such as dairy, meat, poultry, and certain cooked items, must be kept below 41°F (5°C) or above 135°F (57°C) to inhibit bacterial growth.

In the event of a power outage, it's essential to monitor the temperature of these foods closely. If the temperature rises above 41°F for an extended period, these foods may become unsafe to consume and should be discarded to prevent foodborne illnesses. Effective practices during an outage include minimizing the time the refrigerator and freezer doors are open to maintain safe temperatures and using ice or other methods to keep the food within safe temperature ranges.

Other options propose practices that either compromise food safety or are impractical. For instance, serving food directly from the freezer can present health risks if these foods have begun to thaw and warm up to unsafe temperatures. Cooking all food to ensure taste does not address the critical safety concern of proper food temperature during an outage. Ignoring food temperature for a day is extremely risky as it can lead to the growth of dangerous bacteria, resulting in foodborne illness.