What are safe holding temperatures for food?

The safe holding temperatures for food are crucial for preventing foodborne illnesses. Keeping food at the right temperatures minimizes the risk of bacterial growth, which thrives in the "danger zone" between 41°F and 135°F.

The correct option states that food should be held below 41 degrees Fahrenheit or above 135 degrees Fahrenheit. This is because temperatures below 41°F are typically cold enough to slow the growth of harmful bacteria, while temperatures above 135°F are hot enough to keep food safe for consumption.

Holding food at these temperatures ensures that food remains safe during storage or serving, thereby reducing the risk of contamination and illness. By adhering to these guidelines, food establishments can maintain safety standards necessary for public health.