What temperature range is considered safe for the make line?

The correct temperature range for the make line is considered to be 33-41 degrees Fahrenheit. This range is critical for food safety because it helps prevent the growth of harmful bacteria in food products. By maintaining temperatures within this range, food items can remain fresh and safe for consumption while also preserving their quality.

Temperature control is paramount in the food service industry; any deviations outside of the safe zone can lead to spoilage or unsafe food conditions. The range of 33-41 degrees is optimal because it ensures that food is cold enough to inhibit bacterial growth without freezing, which could alter the texture and quality of the ingredients.

In contrast, other temperature ranges mentioned would either be too cold or too warm, which would not adhere to safety protocols for food storage and preparation. Thus, ensuring that the make line operates within the 33-41 degrees Fahrenheit range is essential for both safety and quality in food service operations.