Final answer:
The recommended temperature to store meat, poultry, fish, and shellfish is below 4 degrees C (40 degrees F) in the refrigerator, and below -18 degrees C (0 degrees F) in the freezer.
Step-by-step explanation:
The recommended temperature to store meat, poultry, fish, and shellfish is below 4 degrees C (40 degrees F) in the refrigerator. This helps inhibit bacterial growth and keeps the food safe to eat. Freezing these foods below -18 degrees C (0 degrees F) helps to preserve them, although the quality may deteriorate over time.
It is important to note that thawing frozen foods should not be done at room temperature, as this allows bacteria to become active again. Instead, thaw frozen foods slowly in the refrigerator or quickly in the microwave, cool water, or while cooking. Once food has thawed, it should not be refrozen.