What is the maximum safe temperature for food held under refrigeration?

The maximum safe temperature for food held under refrigeration is 41 degrees Fahrenheit. This temperature is vital for preventing the growth of harmful bacteria that can cause foodborne illnesses. Food should be stored at this temperature or lower to ensure that it remains safe for consumption.

Refrigerators that maintain food at or below this temperature limit help inhibit the growth of pathogens, which can proliferate rapidly above this threshold. Keeping food at 41 degrees or below also helps maintain its quality, nutritional value, and freshness.

Other temperatures listed, such as 35, 45, and 50 degrees, could expose food to unsafe conditions. Specifically, while 35 degrees might seem safe, it is unnecessary and can lead to freezing certain items; 45 degrees and 50 degrees significantly increase the risk of bacterial growth, making food unsafe to eat. Proper refrigeration practices are essential knowledge for food handlers to ensure public health and safety in food service operations.