Foods requiring refrigeration should be maintained at what temperature or below?

Foods requiring refrigeration should be maintained at 41°F or below to ensure food safety and prevent the growth of harmful bacteria. This temperature limit helps to keep perishable items, such as meats, dairy products, and certain fruits and vegetables, at a safe storage environment. Storing foods at or below this temperature inhibits bacterial multiplication, thus reducing the risk of foodborne illnesses.

Maintaining foods above 41°F can lead to moist and potentially harmful conditions for bacterial growth, making it critical for assisted living facilities and any food service operations to adhere strictly to this guideline. Proper refrigerating practices not only protect the health of residents but also comply with public health standards and regulations.