What risk is associated with cooking food more than 24 hours prior to service?

Cooking food more than 24 hours prior to service introduces a significant risk due to the potential growth of harmful bacteria. After food is cooked, it must be cooled and stored properly to prevent bacterial proliferation. If cooked food is held for an extended period without being adequately controlled in terms of temperature or time, bacteria can multiply to levels that may pose health risks when the food is consumed.

Proper food safety practices dictate that cooked food should ideally be served within a certain timeframe to minimize this risk. While refrigeration can slow bacterial growth, it does not stop it completely, and if the food is not stored at the correct temperature, bacteria can still grow. This highlights the importance of adhering to safety guidelines regarding time and temperature control in food service settings to ensure food safety and protect consumers from foodborne illnesses.