What is the acceptable temperature range for food on the make line?

The acceptable temperature range for food on the make line is between 33 to 41 degrees Fahrenheit. This range is critical for maintaining food safety, as it helps prevent the growth of harmful bacteria that can occur at higher temperatures. The temperature range ensures that perishable items, such as meats, dairy products, and fresh vegetables, remain in a state where they are safe for consumption, while also maintaining their quality and freshness. Keeping food within this range is essential for meeting health regulations and providing customers with safe, high-quality products. A range lower than 33 degrees could cause food to freeze, negatively impacting texture and taste, while temperatures above 41 degrees create a risk for foodborne illnesses.