Final answer:
Temperature control is crucial for food safety, as bacteria multiply rapidly between 4 and 60 degrees Celsius. To ensure food safety, refrigerators should be kept at or below 4 degrees Celsius and freezers below -18 degrees Celsius.
Step-by-step explanation:
Food safety is an important aspect when it comes to temperature control.
Bacteria multiply most rapidly between 4 and 60 degrees Celsius (40 and 140 degrees Fahrenheit).
Perishable foods that remain within this temperature range for more than two hours may become dangerous to eat due to rapid bacterial growth.
To ensure food safety, it is essential to keep the temperature of refrigerators at or below 4 degrees Celsius (40 degrees Fahrenheit), and the temperature of freezers below -18 degrees Celsius (0 degrees Fahrenheit).