What is the maximum temperature at which tuna salad must be transported to ensure safety?

Tuna salad, like many other potentially hazardous foods, must be kept at safe temperature levels to prevent the growth of harmful bacteria. The correct choice of 41°F or below is aligned with food safety guidelines that dictate cold food should be maintained at this temperature or below to inhibit bacterial growth.

When food is transported, particularly cold dishes such as tuna salad, it is crucial to keep it out of the temperature danger zone, which is typically between 41°F and 135°F. Keeping the tuna salad at 41°F or lower ensures that it remains safe for consumption and mitigates the risk of foodborne illnesses caused by bacteria that thrive at higher temperatures.

Other temperature ranges listed in the choices do not conform to established food safety standards for cold food storage and transport, thereby increasing the risk of spoilage and potential health hazards.