Which practice is NOT considered a safe food handling method?

Keeping food at room temperature for hours is not a safe food handling method because it significantly increases the risk of foodborne illness. Perishable foods should be kept out of the temperature danger zone, which is typically between 40°F and 140°F. Foods left at room temperature can allow harmful bacteria to grow rapidly, leading to potential food poisoning when consumed.

In contrast, using separate utensils for different foods helps prevent cross-contamination, which is crucial for food safety. Washing hands before preparing food is essential for removing germs and preventing contamination. Cooking food to the appropriate temperature ensures that harmful pathogens are killed, making the food safe to eat. These practices are fundamental for ensuring food safety, while leaving food out at room temperature is unsafe and should always be avoided.