At what temperature should refrigerated food be stored to ensure safety?

The safe temperature for storing refrigerated food is 41°F (5°C) or lower. This temperature limit is crucial because it helps prevent the growth of harmful bacteria that can thrive in warmer conditions. Keeping foods at or below this temperature significantly reduces the risk of foodborne illnesses, as bacteria typically grow rapidly in temperatures above 41°F.

The other temperature options provided are either too cold or too warm. For instance, while 30°F (-1°C) is safe for food preservation, it's not necessary for most refrigerated items, and freezing might alter their quality. Similarly, 50°F (10°C) is above the recommended threshold and allows for bacterial growth, posing a safety risk. Finally, while 36°F (2°C) is within an acceptable range, it is not as commonly cited or necessary because 41°F offers a practical safety buffer against temperature fluctuations.