Which of the following indicates that cooked food is at an unsafe temperature?

Cooked food is considered to be at an unsafe temperature when it is within the range of 41°F to 135°F. This temperature range is known as the "danger zone," where harmful bacteria can multiply rapidly. Foods should be kept out of this range to prevent foodborne illnesses.

The temperature below 41°F is typically safe for food storage, as it is cold enough to inhibit bacterial growth. Cooking food above 135°F is also safe, as it is hot enough to keep food out of the danger zone.

At room temperature, cooked food can easily fall into the danger zone, especially if it is left out for an extended period. Hence, maintaining food outside of the 41°F to 135°F range is crucial in preventing the risk of foodborne pathogens.