What temperature should refrigerated foods be maintained at?

Maintaining refrigerated foods at 41°F or below is crucial for food safety because this temperature range significantly slows down the growth of harmful bacteria that can cause foodborne illnesses. The U.S. Food and Drug Administration (FDA) recommends this temperature as a standard to ensure that perishable items remain safe for consumption. This helps to inhibit the growth of pathogens such as Salmonella and E. coli, which thrive in warmer conditions.

Furthermore, keeping foods at this temperature allows for proper preservation of freshness and quality. It is important for employees to monitor these temperatures regularly to ensure that all refrigerated items are stored safely, preventing spoilage and maintaining food quality. Foods stored at temperatures above 41°F are at a higher risk of bacterial growth and potential food safety violations, which could lead to serious health risks for consumers.