What should be the temperature range for refrigerating food to ensure safety?

The optimal temperature range for refrigerating food to ensure safety is between 32°F and 41°F. This range is crucial because it inhibits the growth of pathogens and slows down the spoilage of perishable foods. The lower end of the range, 32°F, is the freezing point of water, where food can begin to freeze, while the upper limit, 41°F, is the maximum temperature at which bacteria can start to multiply rapidly in foods like meat, dairy products, and cooked leftovers. By maintaining temperatures within this specified range, food service establishments can effectively reduce the risk of foodborne illness and preserve the quality of food items.

In contrast, a range of 50°F to 60°F is too warm for refrigeration and creates an environment conducive to microbial growth, while 0°F to 32°F indicates freezing temperatures that can adversely affect the texture and quality of many refrigerated foods. A range of 41°F to 50°F, although better than higher temperatures, still allows for potential bacterial growth at the upper limit, which is not ideal for food safety. Hence, the chosen answer aligns perfectly with the best practices for food safety management.