Which practices support safe display of hot and cold foods in customer displays?

• A. Keep hot foods at 125°F and cold foods at 45°F; no time labeling
• B. Keep hot foods at 135°F or higher and cold foods at 41°F or below; use sneeze guards and time labeling
• C. Keep all foods at room temperature
• D. Keep hot foods at 175°F and cold foods at 32°F

Answer: (B)

Safe display relies on keeping foods out of the temperature danger zone and protecting them from contamination, with a time-based control when needed. Keeping hot foods at 135°F or higher and cold foods at 41°F or below maintains temperatures that slow or stop bacterial growth. Adding sneeze guards helps shield the display from droplets and germs, while time labeling provides a clear limit for how long foods can stay on display when you’re using time as the control. This combination covers temperature control, contamination protection, and an organized holding period.

The other options miss essential pieces: one sets unsafe holding temperatures and omits time labeling; another leaves foods at room temperature; the last uses extreme temperatures but lacks sneeze guards and time labeling and doesn’t align with standard holding practices.