What temperature range is appropriate for maintaining chilled items?

The appropriate temperature range for maintaining chilled items is 32-42 degrees Fahrenheit. This range is critical for food safety and quality. Keeping items within these temperatures helps inhibit the growth of harmful bacteria, ensuring that perishable items like dairy, meats, and certain vegetables remain safe for consumption and retain their quality.

At temperatures below 32 degrees, items may begin to freeze, which could compromise their texture and flavor. Conversely, temperatures above 42 degrees can lead to rapid spoilage and increase the risk of foodborne illnesses. Therefore, maintaining a range of 32-42 degrees is essential in food preservation practices, particularly in environments such as kitchens, restaurants, and food storage facilities.