Final answer:
Cold foods should be kept at or below 4 degrees C (40 degrees F) and foods in the freezer below -18 degrees C (0 degrees F) to prevent bacterial growth. Improper thawing or leaving perishables out too long can lead to unsafe food conditions.
Step-by-step explanation:
For food safety purposes, cold foods should be kept at or below 4 degrees C (40 degrees F) to inhibit bacterial growth in refrigerated foods. Foods in the freezer should be stored below -18 degrees C (0 degrees F) to ensure they keep indefinitely. Remember, freezing doesn't kill microbes, but rather preserves them, and these microbes will become active once the food thaws. Hence, it's essential to thaw foods properly by using either the refrigerator, cool water, the microwave, or cooking directly without letting the food come to room temperature. Once thawed, food should not be refrozen. If perishable foods are left at a temperature between 4 and 60 degrees C (40 and 140 degrees F) for more than two hours, they should be discarded as they may no longer be safe to consume.