What is the ideal temperature range for storing potentially hazardous foods to prevent bacterial growth?

The ideal temperature range for storing potentially hazardous foods to prevent bacterial growth is considered to be between 41°F and 135°F. This range is often referred to as the "temperature danger zone." Within this temperature range, certain bacteria can thrive and multiply rapidly, increasing the risk of foodborne illness.

Storing potentially hazardous foods below 41°F slows down bacterial growth, while keeping foods above 135°F helps to maintain food safety during cooking or holding. Therefore, it is critical to keep foods out of this danger zone as much as possible to ensure their safety and reduce the risk of foodborne illnesses.

The other options suggest temperature ranges that are either too low or too high to maintain food safety. For example, a range of 32°F to 36°F is too cold to be ideal for all potentially hazardous foods and does not reach above freezing, which can impact food texture and quality. Similarly, the range of 0°F to 30°F is far below the safe temperature necessary for preserving quality. The 36°F to 41°F range is too close to the danger zone and may allow some bacteria to grow, making it less safe than the correct choice.