What type of food stored at a high temperature provides favorable growth conditions for bacteria?

Cooked pork stored at 80 degrees presents optimal conditions for bacteria growth due to the temperature being well above the danger zone. The danger zone, defined by food safety guidelines, is between 41°F and 135°F (5°C to 57°C), where bacteria can multiply rapidly. At 80 degrees, the cooked pork exceeds this range, allowing bacteria to thrive, leading to potential foodborne illnesses if consumed.

The importance of food temperature control in food safety cannot be understated; keeping cooked meats at high temperatures is crucial to prevent the growth of harmful pathogens. Meanwhile, other options involve either lower temperatures—where bacterial growth is significantly slowed (like cooked vegetables at 60 degrees or cold cuts at 35 degrees)—or represent a situation (cooked chicken at 75 degrees) that, while still in the danger zone, is not as conducive to bacterial growth as cooked pork at 80 degrees. This highlights the critical nature of maintaining safe food storage temperatures to ensure public health.