What temperature should refrigerated foods be maintained at?

Refrigerated foods should be maintained at 41 degrees Fahrenheit or less to inhibit the growth of harmful bacteria and ensure food safety. The 41 degrees Fahrenheit threshold is established by food safety guidelines, as temperatures above this can lead to the rapid proliferation of pathogens that can cause foodborne illnesses. Maintaining this temperature helps preserve the quality and safety of perishable items such as meats, dairy products, and fresh produce.

While temperatures below 41 degrees Fahrenheit, like 32 degrees Fahrenheit (freezing point) or 35 degrees Fahrenheit, are safe, the critical standard for refrigeration specifically highlights 41 degrees Fahrenheit or less as the optimal range to balance safety and the potential for freezing certain foods that should remain in a refrigerated state.