At what temperature should perishable food items be stored to ensure safety?

Perishable food items should be stored at or below 41°F to ensure safety. This temperature is critical because it helps inhibit the growth of harmful bacteria that can cause foodborne illnesses. The temperature range between 41°F and 135°F is known as the "danger zone," where bacteria multiply rapidly. Therefore, storing perishable foods, such as meats, dairy products, and certain vegetables, at or below 41°F slows down bacterial growth and helps maintain food safety.

Storing food items at temperatures above this threshold increases the risk of spoilage and foodborne pathogens. For instance, while freezing foods at or below 32°F is safe for long-term storage, it does not allow for the fresh storage of perishable items that are frequently accessed. Similarly, temperatures above 50°F and 60°F also fall within the danger zone, which can lead to unsafe food handling practices and potential health risks. Thus, keeping perishable foods at 41°F or lower is essential for safety and quality.