What temperature should refrigerated food be stored at according to safety guidelines?

The recommended temperature for storing refrigerated food is at or below 41°F (5°C). This temperature is crucial for maintaining the safety and quality of perishable items. When food is stored at temperatures higher than this, it can create an environment conducive to bacterial growth, which significantly increases the risk of foodborne illnesses.

Keeping refrigerated foods at or below this threshold helps to slow down the proliferation of harmful bacteria and ensures that food remains safe for consumption over a longer period. This guideline is supported by food safety regulations and best practices, as it balances safety and the quality of the food products.

Other options presented suggest temperatures that either do not meet safety standards or might place food at risk. Temperatures above 41°F do not provide the same level of safety against bacteria as those at or below 41°F, making it essential to adhere to this specific guideline to ensure food safety.