Which temperature range should food not be held in to ensure safety?

The correct answer highlights the temperature range that is critical when it comes to food safety. Food should not be held in the range of 41°F to 135°F because this is known as the "danger zone." Within this temperature range, bacteria can rapidly grow, doubling in number every 20 minutes under optimal conditions. This poses a significant risk of foodborne illness if food is stored or held at these temperatures for an extended period.

Maintaining food temperatures outside the danger zone is essential for ensuring that food remains safe for consumption. For example, refrigeration should keep food at or below 41°F, while hot foods should be held at 135°F or above to effectively prevent bacterial growth.

The other options either represent safe temperature ranges or are not within the critical danger zone that directly correlates with food safety risks. Understanding these temperature guidelines is crucial for anyone in the food service industry to minimize health risks associated with improperly stored foods.