Final answer:
The temperature in the refrigerator should be kept at or below 4 degrees C (40 degrees F) to inhibit bacterial growth in refrigerated foods. Thaw frozen foods slowly in the refrigerator or quickly in the microwave, cool water, or while cooking. Perishable leftovers should be refrigerated as soon as possible.
Step-by-step explanation:
The temperature in the refrigerator should be kept at or below 4 degrees C (40 degrees F) to inhibit bacterial growth in refrigerated foods. It is important to use a thermometer to monitor the temperature and ensure it stays below 40 degrees F. Additionally, the temperature of the freezer should be kept below 18 degrees C (0 degrees F) to preserve frozen foods.
Thawing foods at room temperature is not safe as freezing does not kill microbes, but preserves them. It is recommended to thaw frozen foods slowly in the refrigerator or quickly in the microwave, cool water, or while cooking. Refreezing food once it has thawed should be avoided.
Foods meant to be eaten hot should be kept hot until served, and perishable leftovers should be refrigerated as soon as possible. Perishable foods left at temperatures between 4 and 60 degrees C (40 and 140 degrees F) for more than two hours should be discarded.