What is the required refrigeration temperature range for food safety?

The required refrigeration temperature range for food safety is crucial for preventing foodborne illnesses and maintaining the quality of perishable items. The correct range of 33 to 41 degrees Fahrenheit effectively reduces the growth of harmful bacteria, which can start to proliferate at warmer temperatures. Keeping foods within this range helps ensure that items such as dairy, meats, and produce remain safe for consumption and can extend their shelf life.

At temperatures below 33 degrees, although it may seem beneficial, food can start to freeze, which can alter texture and quality. Similarly, temperatures above 41 degrees increase the risk of bacterial growth, making food unsafe for consumption. Therefore, the range of 33 to 41 degrees strikes the essential balance between safety and quality for refrigerated food items.