At what temperature should refrigerated food be stored?

Refrigerated food should be stored at or below 40°F (4°C) to ensure food safety. This temperature range is crucial for slowing down the growth of bacteria and other pathogens that can thrive at higher temperatures. Keeping food at this level helps prevent foodborne illnesses, as most harmful bacteria multiply rapidly at temperatures above 40°F.

While options suggesting storage at or below 32°F (0°C) may appear acceptable, it can cause some food items to freeze, affecting their texture and quality. Options indicating higher temperatures, such as 50°F (10°C) and 60°F (15°C), create an environment where bacteria can grow quickly, significantly increasing the risk of foodborne illness. Hence, storing refrigerated food at or below 40°F (4°C) is the safest practice to protect both food quality and public health.