What is the temperature range typically considered for chilling?

The correct answer identifies the temperature range typically considered for chilling food. Chilling is crucial for maintaining food safety by slowing down the growth of bacteria. The temperature range just above freezing, but still below refrigeration, effectively slows down microbial activity.

This range is generally understood to be around 32-40°F, which is essential for cooling down food quickly and preventing the danger zone where bacteria thrive (40°F to 140°F). Therefore, this option reflects the concept of chilling food to a safe temperature to maintain its quality and safety.

In contrast, the other options describe ranges that either extend into the danger zone where bacteria can multiply or do not align with standard food safety practices. Thus, the chosen range for chilling food is optimal for ensuring food safety while maintaining quality.