What is the acceptable temperature range for storing refrigerated foods?

The acceptable temperature range for storing refrigerated foods is critical for food safety, as it helps to inhibit the growth of harmful bacteria that can cause foodborne illnesses. The chosen range of 32°F to 41°F ensures that most perishable foods remain at temperatures that are cool enough to slow down bacterial growth while still preventing freezing, which can damage certain foods.

By maintaining this temperature range, food establishments can effectively preserve the quality and safety of items like dairy, meat, and produce, which are all particularly sensitive to temperature fluctuations. The upper limit of 41°F is important because temperatures above this can lead to rapid bacterial multiplication, increasing the risk of foodborne pathogens. The lower limit of 32°F is appropriate, as food may begin to freeze below this temperature, leading to texture and quality changes, particularly in fruits and vegetables.

It's worth noting that other ranges mentioned, while not entirely outside safe limits, do not align with the established guidance from health and safety authorities regarding optimal refrigeration temperatures for food safety.