What is the proper temperature for storing refrigerated foods?

The proper temperature for storing refrigerated foods is 41°F or below. This temperature range is critical for inhibiting the growth of harmful bacteria that can cause foodborne illnesses. Keeping food at or below this temperature helps to ensure that perishable items such as meat, dairy products, and prepared foods remain safe for consumption.

Maintaining the temperature at 41°F or below minimizes the risk of pathogenic microorganisms multiplying, which can occur rapidly at temperatures above this level. It’s essential for food workers to be vigilant about monitoring and maintaining these temperatures to ensure food safety within the food environment.

While lower temperatures may seem beneficial, options like 32°F or below and 35°F or below are not standard practice for all refrigerated foods, considering that certain items, especially fruits and vegetables, should not be stored at freezing temperatures, as this can result in spoilage and texture changes. Similarly, a temperature of 50°F or below is too warm for safe food storage, as it allows for a greater risk of bacterial growth.