What is the acceptable range for keeping cold food hot?

The acceptable range for keeping cold food is indeed focused on maintaining temperatures that prevent foodborne illnesses. The correct option regarding cold food states that it must be stored below 41°F (5°C). This temperature threshold is crucial because when food is kept at higher temperatures, specifically above 41°F, it moves into the danger zone where bacteria can rapidly multiply.

In food safety practices, maintaining cold food at or below this temperature helps in inhibiting the growth of pathogens that thrive in warmer environments. This is especially important for perishable items, as it ensures they remain safe for consumption.

The other options indicate temperatures that do not align with safe cold food storage practices. Above 140°F is suitable for hot food but not for cold storage. Between 32°F and 41°F is too broad and does not emphasize the critical threshold of 41°F, which is where food safety risk increases. Similarly, maintaining a temperature above 50°F would permit dangerous bacterial growth and is therefore not acceptable for keeping cold food safe.