What temperature should refrigerated food typically be kept at?

Refrigerated food should typically be kept at temperatures below 41°F to ensure food safety and prevent the growth of harmful bacteria. Keeping food at or below this temperature significantly reduces the risk of foodborne illnesses, as pathogens thrive in warmer environments.

While the temperature range of 35°F to 40°F is also acceptable for storing refrigerated items, the critical standard for food safety is that items should not exceed 41°F. Therefore, it is important to aim for temperatures lower than this threshold to maintain food quality and safety.

Room temperature and temperatures above 50°F do not align with established food safety practices, as they allow bacteria to multiply at an accelerated rate, posing health risks. Maintaining a consistently cold temperature in refrigerators is a fundamental aspect of food safety management.