What is the corrective temperature range for refrigeration inside the restaurant?

The corrective temperature range for refrigeration inside a restaurant is essential for ensuring food safety and quality. The range of 34°-40°F is optimal as it keeps perishable items like meats, dairy, and produce at a safe temperature to inhibit the growth of harmful bacteria while also preserving their freshness and texture.

Temperatures below 34°F can risk freezing some items, which may affect their quality and texture. Conversely, temperatures above 40°F can significantly increase the risk of bacterial growth, leading to foodborne illnesses. Therefore, maintaining the refrigeration range within 34°-40°F is crucial for safe food handling practices in a restaurant environment.