What is the ideal refrigeration temperature range for food safety?

The ideal refrigeration temperature range for food safety is between 34°F and 40°F. This temperature range is critical because it slows the growth of bacteria and helps to keep food safe. Bacteria can multiply rapidly when food is stored at temperatures above 40°F, which can lead to foodborne illnesses. Keeping refrigerators at or below 40°F ensures that foods remain fresh, maintain their quality, and reduce the risk of spoilage.

Additionally, temperatures that fall below freezing, such as 20°F to 30°F, can be too cold for certain foods, particularly fruits and vegetables, which may suffer from textural changes or freezer burn. On the other hand, temperatures between 45°F and 50°F are considered unsafe for most perishable items, as this range allows for accelerated bacterial growth.

Thus, maintaining a refrigerator temperature between 34°F and 40°F is a fundamental practice for ensuring food safety in any food handling environment.