When is it permissible to serve food after it has been cooked?

The correct choice emphasizes the importance of food safety protocols in the serving of cooked foods. Once food has been cooked, it is crucial that it is handled properly to prevent any risk of foodborne illnesses.

Food should not be served immediately after cooking unless it is also maintained at a safe holding temperature. If the food has cooled down, it must be chilled correctly to inhibit bacterial growth and then reheated to a safe temperature prior to serving. This approach ensures that the food is not only safe for consumption but also retains its quality and taste.

Moreover, food that is cooled too slowly or improperly can become a breeding ground for pathogens, hence the need for safe handling practices before serving. This means that merely garnishing or allowing food to reach room temperature does not make it safe to serve, highlighting the necessity of following specific temperature guidelines to ensure public safety.