Final answer:
Dry food should be stored between 50 and 70 degrees Fahrenheit to prevent bacterial growth and maintain quality, following food safety guidelines.
Step-by-step explanation:
For dry food storage, it is important to maintain a temperature that prevents bacterial growth yet keeps the food in good condition. According to safety guidelines, the correct option for storing dry food is between 50 and 70 degrees Fahrenheit (Option C). This range is above refrigeration temperatures, which prevent bacterial growth (below 40 degrees Fahrenheit) and below temperatures that encourage bacterial proliferation (above 140 degrees Fahrenheit). To avoid the risk of foodborne illnesses, it is crucial to store perishable foods at proper temperatures and to abide by safety practices, such as refrigerating leftovers swiftly.