What is an appropriate temperature range for bacterial growth as noted in the FATTOM criteria?

The correct answer reflects the temperature range commonly referred to as the "danger zone" for bacterial growth. This range, between 40 and 140 degrees Fahrenheit, is critical for food safety as it indicates the temperatures at which bacteria can thrive and multiply rapidly. When food is held within this temperature range, particularly in the context of food storage and preparation, there is an increased risk of foodborne illnesses due to bacterial proliferation.

Understanding the FATTOM criteria—Food, Acidity, Time, Temperature, Oxygen, and Moisture—helps to emphasize the importance of temperature in controlling bacterial growth. Keeping food out of the danger zone, either by maintaining it below 40 degrees or above 140 degrees Fahrenheit, is essential for ensuring food safety and reducing the likelihood of contamination. Therefore, the specified range serves as a vital guideline for anyone managing food products, especially in a retail setting like Publix.