Answer :
Final answer:
Among the food safety practices listed, cooling prepared food to 55 degrees F within two hours is incorrect; the correct practice is to cool food to 40 degrees F or below to prevent bacteria growth.
Explanation:
The correct food safety practices listed in the question include keeping the refrigerator temperature at or below 40 degrees F to inhibit bacterial growth, reheating leftovers to 160 degrees F to ensure they are safe for consumption, and thawing foods in the refrigerator rather than on the countertop to prevent the rapid growth of bacteria. However, cooling prepared food to 55 degrees F within two hours is not a correct food safety practice. The proper guideline is to cool prepared food to 40 degrees F or below within two hours to prevent bacteria from multiplying.
