Which is the most important way to keep potentially hazardous foods such as chicken or cut melon safe eat?

Potentially hazardous foods, such as chicken or cut melon, should be cooled to 40°F or below within 2 hours of cooking or cutting. Rapid cooling helps to prevent the growth of harmful bacteria that can cause foodborne illness.

Here are some tips for properly cooling potentially hazardous foods:

* Divide large pots of food into smaller containers before refrigerating.

* Place food in the coldest part of the refrigerator, such as the back or bottom.

* Don't overcrowd the refrigerator. Air needs to circulate around food in order to cool it properly.

* Use an ice bath to cool food quickly. Place the food in a bowl or container filled with ice and water. Stir the food occasionally to ensure even cooling.

* Never leave food out at room temperature for more than 2 hours.

Other Food Safety Tips

In addition to proper cooling, there are several other important food safety tips to follow when handling potentially hazardous foods:

* Wash your hands with soap and water before and after handling food.

* Keep raw meat, poultry, and seafood separate from other foods in the refrigerator and when cooking.

* Cook food to the proper internal temperature. The minimum safe internal temperature for cooked chicken is 165°F.

* Refrigerate leftovers within 2 hours of cooking.