What is the proper temperature range for a refrigerator to ensure food safety?

What is the proper temperature range for a refrigerator to ensure food safety?

• A. 28°F to 35°F (-2°C to 1.6°C)
• B. 30°F to 38°F (-1°C to 3°C)
• C. 32°F to 40°F (0°C to 4°C)
• D. 35°F to 45°F (1.6°C to 7°C)

Answer: (C)

The proper temperature range for a refrigerator to ensure food safety is between 32°F to 40°F (0°C to 4°C). This range is critical because it keeps perishable foods out of the danger zone, which is between 41°F and 135°F, where bacteria can rapidly multiply. Maintaining the refrigerator temperature at or below 40°F allows for the safe storage of foods such as meats, dairy, and leftovers, minimizing the risk of foodborne illnesses. The freezing point of water is 32°F, which is why this threshold is significant. Additionally, the upper limit of 40°F ensures that while food remains safe, it can still be adequately preserved without affecting quality. Temperatures above this range increase the risk for bacteria growth, while lower temperatures, such as those proposed in some other answer choices, are often unnecessary for general food safety and might lead to food texture and quality degradation. Thus, the 32°F to 40°F range is widely accepted and recommended by food safety guidelines.

The proper temperature range for a refrigerator to ensure food safety is between 32°F to 40°F (0°C to 4°C). This range is critical because it keeps perishable foods out of the danger zone, which is between 41°F and 135°F, where bacteria can rapidly multiply.

Maintaining the refrigerator temperature at or below 40°F allows for the safe storage of foods such as meats, dairy, and leftovers, minimizing the risk of foodborne illnesses. The freezing point of water is 32°F, which is why this threshold is significant. Additionally, the upper limit of 40°F ensures that while food remains safe, it can still be adequately preserved without affecting quality.

Temperatures above this range increase the risk for bacteria growth, while lower temperatures, such as those proposed in some other answer choices, are often unnecessary for general food safety and might lead to food texture and quality degradation. Thus, the 32°F to 40°F range is widely accepted and recommended by food safety guidelines.