Final answer:
New York City Health codes mandate that food items be stored at temperatures inhibiting bacterial growth, which is at or below 4°C (40°F). Hence, option B) 41°F (5°C) is correct.
Step-by-step explanation:
The New York City Health code requires that all food items must be stored at a temperature that inhibits bacterial growth. Bacteria generally multiply most rapidly at temperatures between about 4°C (40°F) and 60°C (140°F), known as the danger zone. To prevent rapid bacterial growth, perishable foods should be kept refrigerated at temperatures that are at or below 4°C (40°F). Therefore, the correct answer to the question is B) 41°F (5°C), which is above freezing but below the temperature at which bacteria grow rapidly.