What is the safe temperature range for storing food in a fridge?

• A. 3-5°C
• B. 0-2°C
• C. 4-6°C
• D. 1-4°C

Answer: (D)

Keeping foods in the fridge is all about slowing bacterial growth by controlling temperature. Bacteria multiply rapidly in the temperature “danger zone” of roughly 5°C to 60°C, so the goal is to keep refrigerated foods well below that range to reduce the risk of foodborne illness.

The best range here is 1–4°C because it stays comfortably under 5°C, reducing microbial growth, while avoiding temperatures that cause some foods to freeze. Going up to 5°C nudges you to the upper limit where growth can resume more quickly, and going as low as 0°C can risk freezing and damaging texture of many foods. A range that includes higher temperatures above 5°C would not slow growth enough and would be less safe.

In practice, aim for around 3°C if you can, and check your fridge with a thermometer to keep it consistently within this safe window.