Final answer:
b. false The statement is false; cold foods require storing at 41°F or lower and hot foods at 135°F or higher to prevent bacterial growth.
Step-by-step explanation:
The conditions for holding cold food and those for holding hot food are not the same, so the statement is false. For cold foods, the FDA Food Code recommends an internal temperature of 41°F or lower, while hot foods should be held at an internal temperature of 135°F or higher. These temperature controls are crucial to prevent the growth of bacteria that can cause foodborne illnesses. For example, temperature plays a key role in making sure foods are kept out of the 'danger zone,' which is between 41°F and 135°F, where bacteria can multiply rapidly.
The scenario mentioned regarding an ice cube and thread in water involves a process where the salt lowers the freezing point, causing the ice to melt and then refreeze, which can encapsulate the thread. This is an example of how the manipulation of temperature and state of matter (phase change from solid to liquid and back to solid) can lead to practical outcomes, much the same way proper temperature control is critical for safe food storage.