What is the required temperature for potentially hazardous foods once served to ensure safety?

The correct answer indicates that potentially hazardous foods must be kept below 45°F or above 140°F to ensure safety. This temperature range is critical because it helps prevent the growth of harmful bacteria that can lead to foodborne illnesses.

When foods are stored or served within this temperature range, the likelihood of bacterial proliferation is significantly reduced. Keeping foods below 45°F ensures they remain chilled enough to inhibit bacterial growth, while maintaining temperatures above 140°F serves a similar purpose for hot foods.

Temperatures within the range of 45°F to 140°F are considered the "danger zone" for food safety. During this range, bacteria can grow quickly, posing a risk to health. Hence, adhering to the specified temperature guidelines is essential for maintaining food safety standards in any food service or healthcare setting.