Why is it important for food to be kept at certain temperatures during transportation?

Maintaining food at specific temperatures during transportation is crucial primarily because it prevents the growth of harmful bacteria. When food is kept at unsafe temperatures, harmful microorganisms can multiply quickly, leading to foodborne illnesses. The temperature range known as the "danger zone" is typically between 40°F (4°C) and 140°F (60°C), where bacteria thrive. By keeping food either below 40°F or above 140°F during transport, food services can significantly reduce the risk of bacterial growth, ensuring the food remains safe for consumption upon reaching its destination.

While other options may seem relevant in terms of food quality or presentation, they do not directly address the critical aspect of food safety that temperature control provides. Ensuring food is free from harmful bacteria is essential not just for legal compliance but also for maintaining customer health and satisfaction.