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The critical temperature that food should not exceed while being held on a buffet line is 41°F. This temperature is essential to prevent the growth of harmful bacteria that can cause foodborne illnesses. Keeping cold foods at or below this temperature ensures that they remain safe for consumption.

When foods are held at temperatures above 41°F, the risk of bacterial growth increases significantly, especially in potentially hazardous foods such as dairy products, meats, and prepared foods. This is due to the fact that bacteria thrive in the temperature range known as the "danger zone," which extends from 41°F to 135°F. Therefore, maintaining cold foods at or below 41°F is key to food safety in buffet settings.

The other temperatures listed, such as 32°F, 50°F, and 60°F, do not align with safety guidelines for cold food holding. While 32°F is technically safe as it represents freezing, it is not practical for serving food; 50°F and 60°F are well within the danger zone where bacterial growth can occur rapidly.