For effective food safety, food should not be stored in temperatures greater than what, according to the danger zone?

The temperature of 41 degrees Fahrenheit is significant in food safety because it marks the upper limit of the "danger zone," which spans from 41°F to 135°F. Within this range, harmful bacteria can grow rapidly, potentially leading to foodborne illnesses. By ensuring that perishable food items are stored at temperatures below 41°F, you effectively reduce the risk of bacterial growth and help maintain food safety. This knowledge is critical for food managers and anyone who handles food, as it directly affects how food should be stored, prepared, and served to prevent contamination and ensure consumer safety.

The other temperature options are higher than 41 degrees, which fall within the danger zone and, therefore, are not considered safe for storing food. Maintaining food temperatures below this threshold is essential for effective food safety practices.