The ideal refrigerator temperature is 35°F (1.6°C). You're not hugging the danger zone like you would be at 40°F (4.4°C), and you're distancing yourself sufficiently from 32°F (0°C) that you don't freeze half the stuff in your refrigerator.
What temperature to set refrigerator?
Keep the refrigerator temperature at or below 40° F (4° C). The freezer temperature should be 0° F (-18° C). Check temperatures periodically. Appliance thermometers are the best way of knowing these temperatures and are generally inexpensive.
In order to keep food out of the Danger Zone, your fridge must be set between 32-40° F (0-4 degrees Celsius). Your freezer must be below 32° F (0° Celsius). I keep mine as cold as it will go. Keep your freezer efficient by half-filling it with bottles of water.
In the Planck temperature scale, 0 is absolute zero, 1 is the Planck temperature, and every other temperature is a decimal of it. This maximum temperature is believed to be 1.416833(85) x 1032 Kelvin degrees, and at temperatures above it, the laws of physics just cease to exist.
Temperature danger zone is between 41°F and 140°F. Keep hot food hot and cold food cold. Always use a thermometer to check food temperatures. Potentially hazardous foods must pass through the temperature danger zone as quickly as possible.
If the refrigerator is not cold enough, the evaporator fan motor might have failed. If the refrigerator is not cold enough there might be something caught in the condenser fan motor blade, or the condenser fan motor might be defective. The condenser fan motor draws air over the condenser coils to cool them.
Because bacteria on these foods will grow at about the same rate as they would on fresh food, thawed foods should be handled as any other perishable food. A temperature of 40 °F should be maintained in the refrigerator. In contrast to freezer storage, perishable foods will gradually spoil in the refrigerator.
Harmful microorganisms grow well in foods held between temperatures of 41 degrees Fahrenheit and 135 degrees Fahrenheit. This temperature range is also known as the Temperature Danger Zone (TDZ).
The temperatures between 41°F and 135°F are in the . Keep potentially hazardous foods out of the .
TCS foods are time and temperature abused any time they're in the temperature danger zone, 41°F to 140°F. This occurs when food is: not cooked to the recommended minimum internal temperature, not held at the proper temperature, or not cooled or reheated properly.
Temperatures over 100° F are harmful to canned foods. The risk of spoilage jumps sharply as storage temperatures rise. At prolonged storage temperatures above 75° F, nutrient loss in canned foods increases. Light can cause color changes and nutrient losses in foods canned in glass jars.
One of the most basic ways to ensure food safety in your kitchen is to set your refrigerator and freezer to safe temperatures for food storage. According to the Food and Drug Administration, your fridge should be set at or below 40 F (4 C). Your freezer should be set at 0 F (-18 C).
The preferred temperature for many is between 35°F and 38°F. TEMPERATURE DISPLAY: To change the temperature display from Fahrenheit to Celsius, simultaneously press and hold the FREEZER and REFRIGERATOR buttons for approximately 5 seconds.
Although a fever could be considered any body temperature above the normal 98.6 F (37 C), medically, a person is not considered to have a significant fever until the temperature is above 100.4 F (38.0 C). Most fever is beneficial, causes no problems, and helps the body fight off infections.
A Ready-To-Eat food item is any food which does not need cooking or has already been cooked. For example, raw ground meat is not ready to eat because it still needs cooking, although a cooked ground meat patty is ready to eat.
Freezer Storage. Keep your freezer at zero degrees (0°) or below to maintain the quality of frozen foods. Most foods will maintain good quality longer if the freezer temperature is -10 to -20°F. At temperatures between 0 and 32°F, food deteriorates more rapidly.
The temperature range between 41° and 135° Fahrenheit creates conditions for rapid bacteria growth. This temperature range is so well suited for bacteria that it's called the temperature danger zone. TCS foods in the temperature danger zone will grow bacteria quickly and can easily become hazardous.
Preparation surfaces used for potentially hazardous food must be cleaned, rinsed, and sanitized. Poultry and stuffing must be cooked to at least 165 degrees F. Pork must be cooked to at least 150 degrees F. Ground beef must be cooked to at least 155 degrees F.
-4°F is the minimum recommended temperature setting for normal ice production. ADJUST REFRIGERATOR TEMPERATURE: Press the REFRIGERATOR button to cycle through the range of available settings. When you find the right setting, stop. The preferred temperature for many is between 35°F and 38°F.
“Ice cream should be stored at as cold a temperature as possible—0 degrees Fahrenheit or less in a grocery store or a home freezer. The ideal serving temperature for most packaged, scoopable ice cream is 5–10 degrees Fahrenheit.”
To ensure that your refrigerator is doing its job, it's important to keep its temperature at 40 °F or below; the freezer should be at 0 °F. Since few refrigerator controls show actual temperatures, using an inexpensive freestanding appliance thermometer will allow you to monitor the temperature and adjust the setting
Normally a domestic freezer is best set to −18 °C (0 °F) or colder, as that's what the expiration dates for many food items are based on. It's also a requirement for freezers in restaurants, supermarkets & other places that sell food (at least here in Europe) to maintain a temperature of at most -18 °C.