What is the safe temperature for storing refrigerated food?

The safe temperature for storing refrigerated food is below 41°F (5°C). This temperature is crucial for inhibiting the growth of harmful bacteria that can cause foodborne illnesses. Keeping food at or below this temperature helps ensure that perishable items such as meats, dairy products, and cooked dishes remain safe for consumption by slowing down bacterial growth, which typically increases at temperatures above 41°F (5°C).

This guideline is based on food safety standards established by health organizations to protect public health. Storing food at temperatures higher than 41°F (5°C) increases the risk of pathogenic bacteria developing, potentially leading to food spoilage or food poisoning.

Maintaining refrigeration below this critical threshold is essential for safe food handling practices, especially in settings like restaurants and food service operations where large quantities of perishable items are handled frequently.