What temperature should food be kept at to ensure safety from bacteria growth?

To ensure food safety and minimize the risk of bacterial growth, it is crucial to understand the recommended temperature guidelines for food storage and holding. When food is kept above 140 degrees Fahrenheit, it remains in the "safe zone" for hot foods, preventing bacteria from multiplying. This temperature is generally considered the minimum threshold for keeping hot foods safe after cooking or during service.

In addition, cold foods should be stored within a temperature range of 34 to 40 degrees Fahrenheit. This range helps to inhibit bacterial growth, ensuring that food remains safe for consumption. Combining these two temperature ranges provides a comprehensive approach to food safety.

Thus, the correct answer encompasses both the requirement to keep hot foods above 140 degrees Fahrenheit and cold foods between 34 and 40 degrees Fahrenheit, making the selection that includes both of these critical temperature guidelines the right choice. Keeping food at these temperatures significantly reduces the risk of foodborne illness.