Which of the following is NOT a component of safe food handling?

The correct answer is serving, as it is not traditionally categorized as a critical component of safe food handling within the same framework as receiving, cooling, and storage. Safe food handling encompasses practices that ensure food remains safe from contamination at every stage—from receiving ingredients to storing them properly and cooling cooked foods to prevent bacterial growth.

Receiving involves the inspection of food deliveries to ensure they meet safety standards; cooling addresses how to bring food down to safe temperatures to inhibit the growth of pathogens; and storage refers to appropriately keeping foods under conditions that prevent spoilage and contamination. Serving, while important in the food service process, is more about presenting food to consumers rather than the safety protocols necessary to prevent foodborne illness before it reaches the plate.