Which temperature range should food not exceed when being left out?

When considering the safe storage of food, it is crucial to understand the concept of the "danger zone," which is the temperature range in which bacteria can rapidly multiply. The danger zone is typically defined as temperatures between 41°F (5°C) and 135°F (57°C).

The correct choice of not exceeding a temperature of 90°F (32°C) when food is left out aligns with best practices for food safety, especially in scenarios where food may be exposed to warm conditions. Once food exceeds 90°F, the risk of bacterial growth increases significantly, which can lead to foodborne illnesses if consumed.

The other options, while they indicate temperatures that might be considered "warm," do not accurately capture the critical threshold at which safety becomes an urgent concern for food left unrefrigerated. Therefore, understanding that food should not exceed 90°F (32°C) helps prevent conditions conducive to the rapid growth of harmful microorganisms, ensuring better food safety.