What temperature should foods be kept at to prevent bacteria growth?

The correct choice is the one that indicates foods should be kept below 41°F (5°C) to prevent bacteria growth. Maintaining foods at this temperature is crucial for food safety because bacteria grow most rapidly in the "danger zone," which is defined as between 41°F (5°C) and 135°F (57°C). At temperatures below 41°F, the growth of harmful bacteria is significantly slowed or halted, helping to ensure food remains safe for consumption.

Food should also be maintained above 135°F (57°C) for hot foods, as this temperature is effective in killing most bacteria and preventing their growth. Keeping food at room temperature, or in the danger zone, can lead to rapid bacterial multiplication, increasing the risk of foodborne illnesses. Therefore, proper temperature control is essential for ensuring the safety of food products.