What is the required minimum refrigeration temperature for food safety?

The required minimum refrigeration temperature for food safety is 41°F (5°C). This temperature is critical because it helps to inhibit the growth of harmful bacteria that can thrive in warmer conditions. Keeping perishable foods at or below this temperature minimizes the risk of foodborne illnesses. Most pathogenic bacteria grow rapidly between 41°F and 135°F (5°C and 57°C), which is known as the temperature danger zone.

By maintaining refrigeration at or below 41°F, food safety protocols ensure that food items remain safe for consumption and retain their quality. Cold storage at this temperature is essential for various types of food, including meats, dairy products, and ready-to-eat items, helping to preserve these foods effectively.

Other options reflect temperatures that are either freezing point or higher than the safe threshold for refrigeration. Maintaining food at those higher temperatures increases the risk of bacterial growth, which can lead to foodborne illnesses. Thus, 41°F is established as the critical threshold in food safety practices to ensure that refrigeration is effective in preventing the proliferation of pathogens.