How cold should your refrigerator be to keep food fresh and safe? Using the dial reading inside isn’t enough to know if your fridge is cold enough. And you can’t rely on how cold food feels. Besides, food may be spoiled long before it looks, smells, or tastes bad.
To avoid food-borne illness and keep harmful bacteria at bay, keep your refrigerator between 33° and 40°F. Above that, bacteria multiply fast. Like hand washing, thorough cooking, and kitchen cleanliness, a properly chilled refrigerator is a food safety essential.
Give your fridge a regular checkup:
- Buy a refrigerator thermometer. It’s not costly. Put it in the center of the middle shelf. Set the temp below 40°F; check regularly.
- Refrigerate food promptly. Do it the minute you get home from shopping. The same goes for leftovers.
- Keep the door closed. Before opening the refrigerator door, decide what you need.
- Keep the fridge clean. Wipe spills immediately. Clean regularly with hot, soapy water, and rinse.
- “Spring clean” weekly. Toss expired foods.
- Date leftovers. In general, toss after four days.
- In doubt about food’s safety? Throw it out!
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