What is the first step in handling potentially hazardous foods?

The first step in handling potentially hazardous foods involves ensuring they are kept at the correct temperature. This is crucial because maintaining proper temperature helps to prevent the growth of harmful bacteria that can lead to foodborne illnesses. Foods that are in the temperature danger zone, typically between 41°F (5°C) and 135°F (57°C), are at risk for bacterial growth.

Keeping food at safe temperatures—either below 41°F for cold foods or above 135°F for hot foods—minimizes the risk of contamination during storage and preparation. This foundational practice is essential before proceeding to any further steps such as thawing, cooking, or serving.

While thawing correctly, cooking to the appropriate temperature, and serving promptly are all important food safety practices, they occur within the framework established by proper temperature control. If foods are not kept at safe temperatures, they cannot be handled safely in subsequent steps.