What temperature should chilled items be maintained at?

Chilled items should be maintained at a temperature range of 32 to 42 degrees Fahrenheit, which is essential for preserving the quality and safety of perishable food items. This range ensures that the items remain cold enough to inhibit the growth of harmful bacteria while preventing freezing, which could damage the texture and quality of certain products. Maintaining temperatures within this range is a standard practice in both commercial and military food service operations to ensure food safety and compliance with health regulations. By keeping chilled items at 32 to 42 degrees, food service personnel can effectively manage inventory, reduce spoilage, and maintain optimal food quality.