What is the maximum temperature for storing refrigerated foods?

The maximum temperature for storing refrigerated foods is 40°F (4°C) or lower because it is essential for controlling the growth of harmful bacteria. Foodborne pathogens thrive in environments where temperatures fall between 40°F and 140°F (4°C and 60°C), a range often referred to as the "danger zone." Keeping refrigerated foods at temperatures of 40°F or lower helps ensure that these harmful microorganisms do not proliferate, thereby reducing the risk of foodborne illness.

In commercial food service operations, maintaining this temperature is crucial for food safety and compliance with health regulations. Proper refrigeration not only preserves the quality of the food but also extends its shelf life. Therefore, storing refrigerated foods at or below 40°F effectively minimizes the risks associated with food spoilage and contamination.