Which of the following is NOT an improper food handling practice that can lead to foodborne illness?

Proper cooling is an essential practice in food safety that helps prevent the growth of harmful bacteria. When food is cooked and needs to be cooled, it is crucial to follow guidelines that ensure it cools to safe temperatures within a specific amount of time. This involves bringing food down through the temperature danger zone (40°F to 140°F or 4°C to 60°C) quickly to minimize the time where bacteria can thrive. Proper cooling methods may include dividing large portions into smaller containers or placing them in an ice bath.

In contrast, improper reheating, unsafe food sources, and cross-contamination are all practices that significantly increase the risk of foodborne illness. Improper reheating can result in food not reaching the safe internal temperatures necessary to kill pathogens. An unsafe food source may include purchasing food from unreliable vendors or sourcing it from contaminated areas, while cross-contamination occurs when harmful microorganisms are transferred from one food item to another or from surfaces to food, facilitating the spread of illness. Thus, among the options provided, proper cooling stands out as a safe and necessary practice in food handling.