The right answer is D. This temperature kills germs that may be in the meat.
Around + 37 ° C, the development of dangerous bacteria is very fast. At this temperature, their number can double every twenty minutes in food favorable for their development (meats, egg products, sauces ...).
At + 65 ° C, their development is totally stopped. Hot dishes, distributed on site or delivered in a hot connection, must therefore be kept at a temperature greater than or equal to + 65 ° C. Beyond this temperature, the destruction of bacteria is gradual. It is even faster than the temperature is high.
Low temperatures limit the development of microbes without destroying them. Between 0 ° C and + 3 ° C the multiplication of dangerous bacteria is almost stopped.
Outdoor and indoor equipment must include B.
