What temperature should foods be held at to prevent bacterial growth?

The reason this choice is correct centers on the concept of the "danger zone" in food safety. Bacteria thrive in temperatures between 40°F and 140°F (4°C and 60°C), a range that allows them to multiply rapidly, increasing the potential for foodborne illnesses. Holding foods within this temperature range is risky, as it encourages the growth of harmful pathogens.

Foods should be kept out of this danger zone to minimize the risk of bacterial growth. Safe temperatures for holding foods to prevent such growth are at least 140°F (63°C) or above for hot foods, and 40°F (4°C) or below for cold foods. Thus, the correct response underscores the importance of maintaining foods outside this critical temperature range to ensure food safety.

Options pointing to temperatures above 145°F, between 32°F and 50°F, or at room temperature do not accurately reflect safe practices for preventing bacterial growth. While cooking food to proper temperatures and keeping it below 40°F are important, the primary point of concern in this question is the danger zone where bacterial growth is most active.