At what temperature should refrigerators be set to ensure food safety?

The proper temperature for refrigerators to ensure food safety is 40°F (4°C) or below. This temperature range is critical because it inhibits the growth of harmful bacteria that can proliferate in food. The safe temperature threshold ensures that perishable items such as meats, dairy, and prepared foods do not enter the "danger zone," which is between 40°F and 140°F (4°C and 60°C). Within this zone, bacteria can multiply rapidly, increasing the risk of foodborne illnesses.

Keeping the refrigerator at or below 40°F helps maintain the quality of the food as well. It prevents spoilage and extends shelf life, thereby ensuring safety and reducing waste. This is a well-established guideline supported by food safety authorities to protect public health.

While other temperatures offered in the options may be below freezing or marginally acceptable, they do not align with the widely recommended standard for optimal food safety in refrigeration.