In food technology and public health, chilling as a method of short term food preservation at low above freezing temperatures is most commonly practiced by which group of people?

Introduction / Context:
Chilling is a simple but very important method of food preservation. It involves lowering the temperature of food to just above its freezing point to slow down microbial growth and chemical changes. This question asks which group most commonly uses chilling in their routine work, linking basic food science with public health practices.

Given Data / Assumptions:
• Chilling means keeping food at low temperatures above its freezing point, often in refrigerators and cold rooms.
• It is a short term preservation method, not long term deep freezing.
• We must identify which group regularly uses such controlled storage as part of food handling.

Concept / Approach:
Restaurants, hotels and catering units handle large quantities of perishable food daily. To keep food safe until it is cooked or served, they routinely use refrigerators, cold rooms and display chillers. This is a classic example of chilling practice. Farmers storing grain generally rely on dry storage, not chilling, and school teachers or miners are not primarily responsible for systematic temperature controlled food storage on a large scale. Research scientists may use cold storage, but that is not the most common, everyday application that the question targets.

Step-by-Step Solution:
Step 1: Recall the definition of chilling as holding food at temperatures just above freezing to slow spoilage. Step 2: Identify groups who handle prepared or semi prepared food in large quantities for short durations, such as restaurants and hotels. Step 3: Recognise that such establishments have walk in coolers, fridges and chilled display units that operate continuously. Step 4: Compare this with farmers storing grain, who depend more on drying, aeration and pest control, not on chilling perishable items. Step 5: Conclude that food handlers in restaurants, hotels and catering establishments most commonly practice chilling.

Verification / Alternative check:
Food safety regulations and inspection guidelines for restaurants highlight proper refrigeration temperatures and chilling practices as key control points to prevent food borne illness. Training materials for food handlers emphasise chilling as a standard method, confirming that this group is correctly matched to the technique in the question.

Why Other Options Are Wrong:
Farmers storing harvested grain: Grain is usually kept dry in silos or warehouses and is not chilled routinely because that would be expensive and unnecessary.
Scientists working only in research laboratories: While some laboratory work uses refrigeration, this is a more specialised context and not the primary everyday public health application of chilling in food systems.
Miners working deep underground: They may work in cool conditions, but they are not primarily responsible for systematic chilling of food as a preservation method.
School teachers storing midday meal ingredients at home: Household storage is less central to general food preservation science than commercial food handling, and not all teachers manage such storage themselves.

Common Pitfalls:
Some students confuse chilling with cold climate conditions and may think of miners or farmers in cold regions. Remember that the exam concept of chilling refers to deliberate, controlled temperature management of food in refrigerators and cold rooms, which is best represented by food handlers in hotels and restaurants.

Final Answer:
Chilling as a method of food preservation is most commonly practiced by food handlers in restaurants, hotels and catering establishments to keep perishable items safe for consumption.