What is the recommended storage temperature for chilled foods?

The recommended storage temperature for chilled foods is below 40°F (4°C) because this range helps to inhibit the growth of harmful bacteria that can cause foodborne illnesses. When food is stored at temperatures above this threshold, particularly between 40°F and 140°F (4°C and 60°C), it enters the "danger zone," where bacteria proliferate rapidly. By maintaining chilled foods at temperatures below 40°F, food safety is upheld, minimizing the risk of food spoilage and ensuring that food remains safe for consumption over a longer period. This practice is critical in both commercial settings and home kitchens to protect public health.