What temperature should chilling foods be maintained at to reduce the risk of foodborne illness?

Chilling foods to reduce the risk of foodborne illness is critical in maintaining food safety. The correct response highlights that food should be kept above 40 degrees Fahrenheit. This temperature is significant because bacteria thrive at temperatures between 40 degrees Fahrenheit and 140 degrees Fahrenheit, often referred to as the "danger zone."

While food items can technically be stored right at 40 degrees, it's crucial to recognize that this is the upper limit of the safe temperature range. Foods are best chilled below this threshold to inhibit bacterial growth effectively. Maintaining foods at temperatures below 40 degrees Fahrenheit is ideal for refrigeration, as it significantly slows or prevents bacterial proliferation, thereby reducing the risk of foodborne illnesses.

The other choices present temperatures that either fall within the danger zone or do not provide adequate cooling, which is vital for food safety.