What is the recommended cold-chain storage temperature for perishable foods and for ready-to-eat foods?

• A. Refrigerator storage at 8-12°C and ready-to-eat foods kept at 10-12°C.
• B. Refrigerator storage at -18°C for all foods; ready-to-eat at -5°C.
• C. Freezer storage at -25°C for all perishable items.
• D. Refrigerator storage at 1-4°C (34-39°F) and ready-to-eat foods kept at or below 5°C (41°F).

Answer: (D)

Keeping foods cold enough to slow microbial growth is the key idea. For perishable items that will be stored in the fridge, a temperature around 1–4°C (34–39°F) is used to slow spoilage without freezing them. Ready-to-eat foods, which won’t be cooked before consumption, should be kept at or below 5°C (41°F) to minimize the risk of growth from pathogens during storage and handling. The other options use temperatures that are either too warm for reliable refrigeration, involve freezing all items (which isn’t appropriate for everyday cold-hold of perishable goods), or apply a freezer temperature to items that should be kept refrigerated rather than frozen. So the recommended practice is 1–4°C for perishable foods and ≤5°C for ready-to-eat foods.