What should food never be held at to avoid the risk of bacterial growth?

The correct choice emphasizes the critical danger zone for food safety, which is the temperature range between 40°F and 140°F. This range is particularly susceptible to bacterial growth, meaning that when food is held within these temperatures, it can become a breeding ground for harmful microorganisms.

Keeping food out of this danger zone is essential for preventing foodborne illnesses. Specifically, temperature control is a vital aspect of culinary safety as certain bacteria can double in number rapidly under these conditions. Therefore, maintaining food temperatures either below 40°F or above 140°F is crucial to inhibit the growth of bacteria and ensure food safety.

This understanding aligns with food safety best practices and regulatory guidelines, which advise that food should be stored either very cold (typically under 40°F) or hot (above 140°F) to reduce the risk of contamination.