What is a safe way to serve food at a buffet?

Serving food safely at a buffet involves maintaining appropriate temperature controls to prevent the growth of harmful bacteria. The correct choice indicates that food should be kept hot above 135°F and cold below 41°F. This temperature range is critical because it minimizes the risk of foodborne illnesses associated with the "danger zone," which is between 41°F and 135°F.

When hot food is kept at temperatures above 135°F, it remains safe by preventing the proliferation of bacteria that thrive in warmer conditions. Similarly, cold food needs to be maintained at temperatures below 41°F to keep potential pathogens in check. This temperature regulation is particularly vital during buffets where food may be exposed for extended periods.

The other options do not fully address food safety requirements in the context of a buffet. Serving food at room temperature could allow it to fall into the danger zone, where bacteria can multiply rapidly. While cooking food to at least 165°F is important for initial safety, it does not directly address how to serve and maintain food at the correct temperatures during a buffet setting. Keeping food warm at all times could lead to overheating and possibly compromise the quality of certain dishes if not maintained properly, but it doesn't account for the safe cold holding of items that should be served