Which of the following statements is correct regarding food safety?

The statement about serving hot food immediately to avoid bacterial growth is correct because food safety standards emphasize the importance of keeping food at safe temperatures to limit the growth of harmful bacteria. When food is cooked, it should be served while it's hot or kept at a temperature above 140°F (60°C) to inhibit bacterial growth. Leaving hot food out for extended periods increases the risk of foodborne illness, as bacteria can multiply rapidly in the "danger zone" between 40°F and 140°F (4°C and 60°C).

Other statements in the question are not accurate representations of food safety principles. Cooking food does reduce the number of pathogens, but it may not eliminate all of them if the food is undercooked. Allowing food to cool before refrigerating can lead to temperature abuse, where food remains in the danger zone and allows bacteria to multiply. Freezing food does not kill bacteria; instead, it only renders them dormant. When the food is thawed, the bacteria can become active again. Understanding these concepts is crucial in ensuring food safety and preventing foodborne illnesses.