What is the range of temperature in the hot box for food safety?

The correct answer is based on the principles of food safety that require maintaining certain temperatures to prevent the growth of harmful bacteria. The hot box, often used in food service environments like Cracker Barrel, is designed to keep prepared food at safe temperatures before it is served.

The range of 160-170 degrees is optimal because it falls within the temperature zone where food is kept hot enough to inhibit bacterial growth without compromising quality. At temperatures below 140 degrees, food can enter what is known as the "danger zone," where bacteria can grow rapidly, leading to potential foodborne illnesses.

This range is also effective for keeping the food warm and ensuring that it maintains its proper texture and flavor until it is served. The other temperature ranges either do not support food safety protocols by allowing for potential bacterial growth or keep the food at excessively high temperatures that could negatively affect food quality and safety.