57
Hot food must be above the temperature of 135°F or above63°C. Hot holding temperatures may vary according to locality. Check with your local health authorities
The amount of time a potentially hazardous food is held within the temperature danger zone should kept as short as possible.
Most produce and all animal products must be stored at such a temperature. The low temperature helps with preventing or hindering of bacterial growth. The food will as a result take longer to spoil.
The temperature must remain constant.
So as not to upset/shock the body temperature of the person who is on dialysis.
the temperature must be kept constant
Museum artifacts are kept in perfect condition by following strict guidelines. The artifacts must be kept at a certain temperature, the light must be perfect, and the artifacts must be kept away from humans.
Most enzymes only function properly within a specific temperature and pH range. If those conditions are not maintained, the enzymes can become denatured, preventing metabolic reactions from taking place.
because at hot temperature the bacteria and all that nasty stuff is killed because of the heat, at cold temperatures they can't breed or survive due to the lack of heat, but room temperature is just right for them
To prevent food poisoning.
They must be keep at room temperature, it's a bad idea to put the into a freezer.
82 degrees