What temperature should refrigerated food be kept at?

Refrigerated food should be kept at 41°F (5°C) or lower to effectively slow the growth of harmful bacteria. This temperature range is critical for maintaining food safety, as most pathogenic bacteria thrive in warmer conditions, particularly between 41°F and 135°F (5°C and 57°C), known as the temperature danger zone. Keeping food at or below this recommended temperature helps to preserve its freshness and prevent foodborne illnesses.

Maintaining refrigeration at or below 41°F helps minimize bacterial growth, ensuring that perishable items such as meats, dairy products, and seafood remain safe for consumption. It is also essential for achieving compliance with food safety regulations, which emphasize the importance of proper temperature control in preventing food spoilage and illness.