What temperature constitutes a “safe zone” for food while grilling?

The safe zone for food while grilling generally refers to temperatures that minimize the risk of foodborne illness by inhibiting the growth of harmful bacteria. A temperature of 140°F is recognized as the minimum threshold for keeping hot foods safe. This temperature helps ensure that food remains warm enough to prevent bacterial growth after cooking. Cooking certain foods, especially meats, to higher internal temperatures is important for killing bacteria, but once they reach 140°F, they can be held safe for a period of time.

While other temperatures listed—such as 160°F and 180°F—are crucial for cooking certain meats to be considered safe for consumption, they are not the specific temperature defining the lower limit of the safe zone. Therefore, 140°F is the correct answer as it identifies the minimum safe temperature for hot food holding during grilling.