Final answer:
Chef Artie should keep all perishable menu items like roasted turkey, sweet potatoes, cheese and sour cream potatoes, and certain salad components either above 135°F or below 41°F to avoid the Temperature Danger Zone where harmful bacteria can grow, ensuring the food is safe to eat.
Step-by-step explanation:
Chef Artie should ensure that none of the Thanksgiving menu items are left in the Temperature Danger Zone (TDZ), which ranges from 41°F to 135°F. This is because food items in this zone are vulnerable to bacterial growth, which can cause foodborne illnesses. All perishable items such as the roasted turkey, sweet potatoes, cheese, and sour cream potatoes, and any components of the salad that are protein or dairy-based, need to be kept either hot above 135°F or cold below 41°F to ensure they remain safe for consumption.
For example, the roasted turkey should be kept hot and adequately cooked to an internal temperature of at least 165°F to prevent salmonella and other bacteria. Similarly, cheese and sour cream potatoes contain dairy, which is susceptible to rapid bacterial growth if left within the TDZ. Salad ingredients, depending on their type, may not be as prone to bacterial growth but still should be stored at safe temperatures, especially if they include items like hard-boiled eggs or cheese.