What temperature should refrigerated food be maintained at?

Maintaining refrigerated food at 40°F (4°C) or below is crucial for food safety. This temperature range slows down the growth of harmful bacteria that can cause foodborne illnesses. When food is kept above this temperature, the risk of bacterial proliferation increases significantly.

The other temperatures listed are not suitable for refrigeration. For instance, 30°F (-1°C) might be too low for some foods, potentially causing them to freeze and lose quality. Temperatures like 50°F (10°C) and 60°F (16°C) are well above the safe threshold and allow bacteria to thrive, posing a serious health risk. Keeping food at or below 40°F is a well-established guideline in food safety protocols.