At what temperature must food held under refrigeration be maintained?

Food held under refrigeration must be maintained at a temperature of 41°F or lower to ensure food safety. This temperature threshold is crucial because it helps to prevent the growth of harmful bacteria and pathogens that can thrive in warmer temperatures. The U.S. Food and Drug Administration (FDA) and food safety regulations, including those in New York City, specify this temperature requirement to minimize the risk of foodborne illness.

Maintaining food at or below 41°F slows down spoilage and helps preserve the quality and safety of perishable items such as meats, dairy products, and prepared foods. Understanding proper food storage temperatures is vital for anyone handling food, as it plays a significant role in safe food practices and compliance with health regulations.