At what temperature should refrigerated foods be stored to ensure safety?

Storing refrigerated foods at or below 40°F (4°C) is essential for food safety because it helps inhibit the growth of harmful bacteria that can cause foodborne illnesses. The temperature range of 40°F to 140°F (4°C to 60°C) is often referred to as the "danger zone." Within this range, bacteria can multiply rapidly—potentially doubling in number within 20 minutes. By keeping refrigerated foods at or below 40°F, the activity of bacteria is slowed down significantly, thereby reducing the risk of spoilage and contamination.

The other temperature ranges indicated in the options do not provide safe conditions for refrigerated foods. Storing food below freezing (32°F or 0°C) may keep food from spoiling but can cause other quality issues, such as freezer burn, and is not necessary for safe refrigeration of perishable items. Conversely, temperatures above 140°F (60°C) are safe for hot foods but not for refrigeration, while temperatures between 40°F and 140°F are specifically dangerous because they encourage bacterial growth.