How should food be stored to ensure safety in a facility?

Storing food at temperatures below 41° F is essential for safety in food handling and storage. This temperature range is critical for inhibiting the growth of harmful bacteria that can lead to foodborne illnesses. The "danger zone" for bacterial growth is typically between 41° F and 135° F. By keeping food stored at temperatures below 41° F, the risk of bacterial proliferation is significantly reduced, thus ensuring that food remains safe for consumption.

The options that suggest higher temperatures or room temperature do not provide the necessary safety for food storage. Higher temperatures can allow bacteria to flourish, especially in foods that are potentially hazardous. Storing food below 32° F, while it may prevent bacterial growth, can lead to freezing, which is not suitable for all food items. Therefore, maintaining a temperature below 41° F strikes the right balance for ensuring food safety while preserving quality.