What are the five keys to safer food handling?

The five keys to safer food handling are Clean, Separate, Cook, Chill, and Serve. Each of these keys plays a crucial role in preventing foodborne illnesses and ensuring that food is handled safely throughout its preparation and serving process.

Being clean involves washing hands, utensils, and surfaces to eliminate harmful bacteria. Separating food means avoiding cross-contamination by keeping raw meats away from vegetables and cooked foods. Cooking food to the right temperature kills pathogens, making it safe to eat. Chilling involves refrigerating perishable foods promptly to slow down the growth of harmful microorganisms. Finally, serving should be done with clean utensils and plates to maintain food safety right up to the moment it's consumed.

The other choices, while they include some relevant actions related to food handling, do not encompass the key principles that are recognized in food safety protocols. They either mix terms that don’t align with the recognized standards or introduce steps that are not directly tied to safe food practices in the same way as the five keys.