How we can prevent the food from the bacteria multiplication ?

To manage the multiplication and growth of bacteria you need to control FATTOM. It means that:

• Food: In order to grow, pathogens need energy. The energy from foods come from carboydrates and proteins.
• Acidity:  Food with little or no acidity are foods that pathogens grow best. Unfortunately, that describes most foods we eat.
• Temperature:  Pathogens grow very well in foods that are held in the temperature danger zone. (between41 degrees F-135 degrees F).
• Time:  Pathogens need time to grow. If foods are in the danger temperature zone for4 hours or longer, they will grow to levels high enough to potentially make someone sick.
• Oxygen:  Pathogens can grow with or without oxygen.
• Moisture:  Pathogens have to have moisture to grow.

With managing FATTOM in your food operation, you will be sure that the bacteria cannot grow furhter. When there is no opportunity for growth they cannot multiply.

If we follow the sterilization conditions "T&T" (Temp & Time) sure we prevent the food from the bacteria multiplication

we can prevent the food from the bacteria multiplication by

Ensure the application of sanitary conditions in accordance with the standard specifications so as to make sure the appropriate processing conditions - the right temperature - the application of sanitary conditions in the work environment

Good answers I can say also Use suppliers approved can preventing from bacterium multiplication Temperature control from delivery to see you(below5 C or above60) Minimise the time of food preparation at room temperature