What is the proper temperature condition for sanitation?

The correct choice indicates that cold temperatures are the ideal condition for sanitation in many food safety practices. Keeping food at cold temperatures slows down the growth of bacteria and other pathogens that can lead to foodborne illnesses. In general, perishable foods should be stored at temperatures below 40°F (4°C) to ensure they remain safe for consumption.

While hot temperatures can effectively kill bacteria, they are not suitable for the long-term storage of food. Room temperature does not adequately control bacterial growth, and warm conditions can actually promote it. Therefore, cold temperatures are essential in maintaining sanitation during food storage and handling, preventing contamination and ensuring food safety.