What should the temperature of the refrigerator be set at to ensure food safety?

The recommended temperature range for a refrigerator to ensure food safety is between 36°F to 38°F. This temperature range is effective in slowing the growth of harmful bacteria, which thrive in warmer conditions. By maintaining the refrigerator at this setting, food items can be kept at a safe temperature, ensuring their quality and preventing foodborne illnesses.

Setting the refrigerator too low, as suggested in the first choice (32°F to 34°F), risks freezing foods, particularly items like fruits and vegetables, which can degrade in quality. Conversely, a temperature above 38°F, such as in the 40°F to 42°F range, allows for a higher risk of bacterial growth, as foodborne pathogens can proliferate more rapidly. Finally, the range of 44°F to 46°F is considered unsafe, as it is significantly above the recommended threshold for refrigeration, greatly increasing the chances of food spoilage and contamination.