What temperature should refrigerated food be kept at or below?

Keeping refrigerated food at or below 40°F (4°C) is essential for food safety and helps prevent the growth of harmful bacteria. This temperature is widely recognized as the safe limit for perishable items, ensuring that food remains fresh and minimizes the risk of foodborne illnesses.

At temperatures above 40°F, the likelihood of bacteria multiplying increases significantly, leading to potential health risks if the food is consumed. Maintaining this temperature not only preserves the quality of the food but also extends its shelf life, making it important for both food handlers and consumers to adhere to this standard.

The other temperature options either exceed the safe limit or are not practical for ensuring food safety in a typical refrigeration environment. For example, temperatures above 40°F begin to compromise food safety, while temperatures at or approaching freezing (like 32°F) could cause freezing of certain foods, leading to a loss of texture and quality. Therefore, adhering to the 40°F guideline is critical in food service and storage practices.