What is considered a critical temperature for keeping food safe?

The critical temperature for keeping food safe is often regarded as 4°C (39°F). This temperature is crucial because it falls within the cold storage range where perishable foods can be kept to significantly slow the growth of harmful bacteria. When food is stored at or below this temperature, it helps to maintain its safety and quality for a longer period.

In food safety practices, temperatures above this range create a conducive environment for bacteria to proliferate, increasing the risk of foodborne illness. Keeping food at or below 4°C is a key component of the "temperature danger zone" concept, which refers to the range between 4°C and 60°C (39°F and 140°F) where bacteria can grow rapidly. Thus, maintaining food at safe temperatures is fundamental in preventing foodborne pathogens from multiplying.