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

Refrigerated food should be stored at 41°F (5°C) or lower to ensure food safety. This temperature range is crucial for inhibiting the growth of harmful bacteria that can cause foodborne illnesses. When food is kept above this temperature, bacteria can multiply rapidly, especially between 41°F and 135°F, which is often referred to as the "danger zone" for food storage.

Storing perishable items at 41°F or lower helps maintain their quality and safety. This standard is widely recognized in food safety guidelines and regulations, making it essential for any establishment handling food, including grocery stores and restaurants, to adhere to this temperature requirement. While temperatures at or below 32°F (0°C) can also keep food safe, it's not necessary for all refrigerated items, and it might not be practical for everything, as it could lead to freezing certain products. Other higher temperature ranges, like those suggested in the remaining options, would compromise food safety and increase the risk of spoilage and contamination.