Which of these should be kept out of the temperature danger zone to ensure food safety?

To ensure food safety, it is crucial to keep Potentially Hazardous Foods (PHF) out of the temperature danger zone, which typically ranges from 41°F to 135°F (5°C to 57°C). PHFs include items that are more susceptible to rapid bacterial growth when stored in this temperature range, such as meats, dairy products, eggs, cooked rice, and certain prepared salads. These foods require careful handling and temperature control to prevent foodborne illnesses.

Unlike PHFs, fruits and vegetables are generally not classified as potentially hazardous, especially when consumed raw. Frozen foods are kept below 32°F (0°C) and thus do not fall within the danger zone. Packaged snacks, depending on their composition, typically do not require strict temperature controls because they are shelf-stable and less likely to support bacterial growth. Therefore, the emphasis on maintaining PHFs outside of the temperature danger zone is vital for preventing food safety risks.