What temperature should food be kept at to avoid the danger zone?

To avoid the danger zone, which is defined as a temperature range where harmful bacteria can grow, food should be kept at temperatures above 135°F. This temperature is crucial for hot foods, ensuring that they remain safe for consumption. When food is maintained at or above this temperature, it significantly reduces the risk of bacterial growth, thereby preventing foodborne illnesses.

The danger zone is typically recognized as the range between 41°F and 135°F. Keeping food out of this range is essential for food safety. Therefore, the other options suggest temperatures that either fall within the danger zone or are not specifically aligned with food safety guidelines aimed at preventing bacterial growth. Maintaining hot foods above 135°F is a key principle in safe food handling and helps ensure that food remains safe for consumers.