Final answer:
Hot foods should be maintained at 60 degrees C (140 degrees F) or above, and cold foods at 4 degrees C (40 degrees F) or below to prevent the growth of bacteria and ensure food safety.
Step-by-step explanation:
Hot foods should be kept at 60 degrees C (140 degrees F) or above, and cold foods should be kept at 4 degrees C (40 degrees F) or below to prevent bacterial growth. These temperature guidelines are critical for food safety and avoiding foodborne diseases. The temperature range between these two points is known as the 'danger zone,' where bacteria can multiply rapidly. To ensure food safety, it's advised to use a food thermometer to check that the proper temperature is maintained for hot foods and that the refrigerator stays at the correct temperature for cold foods. Freezing temperatures for food preservation should be below -18 degrees C (0 degrees F).