What temperature should refrigerated food be maintained at to ensure safety?

Maintaining refrigerated food at a temperature between 32°F and 40°F is crucial for food safety. This temperature range effectively slows down the growth of harmful bacteria that can lead to foodborne illnesses. The lower end, at 32°F, is just above freezing, while the upper limit of 40°F is essential to ensure that food remains in a safe zone for consumption.

Keeping food within this range helps preserve quality and extends shelf life. It’s important to note that temperatures higher than 40°F can allow bacteria to grow rapidly, while temperatures lower than 32°F could cause freezing, which can damage certain foods' texture and quality. Thus, monitoring and controlling refrigeration temperatures is a critical practice in preventing food safety hazards.