7. Which hot-held food is in the temperature danger zone? Fish held at 126^circ F(52^circ C) Beans held at 141^circ F(61^circ C) Soup held at 154^circ F(68^circ C) Steak held at 160^circ F(71^circ C)

The temperature danger zone for hot-held foods is typically between 41°F (5°C) and 135°F (57°C). This is the range in which bacteria can grow rapidly, potentially leading to foodborne illnesses.<br /><br />Let's evaluate each option:<br /><br />1. **Fish held at $126^{\circ }F(52^{\circ }C)$**: This temperature is within the danger zone (41°F to 135°F).<br /><br />2. **Beans held at $141^{\circ }F(61^{\circ }C)$**: This temperature is above the danger zone.<br /><br />3. **Soup held at $154^{\circ }F(68^{\circ }C)$**: This temperature is above the danger zone.<br /><br />4. **Steak held at $160^{\circ }F(71^{\circ }C)$**: This temperature is above the danger zone.<br /><br />Therefore, the correct answer is:<br /><br />**Fish held at $126^{\circ }F(52^{\circ }C)$**