What temperature should refrigerated foods be kept at or below?

Refrigerated foods should be kept at or below 41°F (5°C) to prevent the growth of harmful bacteria that can lead to foodborne illnesses. This temperature effectively slows down microbial activity and helps maintain the quality and safety of perishables such as meat, dairy products, and certain fruits and vegetables.

Keeping food at this temperature is crucial as bacteria can multiply rapidly at temperatures above 41°F, reaching levels that can pose health risks. The choice of 41°F aligns with food safety standards and guidelines provided by health organizations, ensuring that food remains safe for consumption while maintaining its freshness.

Although other temperature options are lower, they may not be necessary or practical for general refrigeration standards, and setting the temperature too low could potentially lead to freezing certain items that should remain chilled but not frozen.