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Thread: How cold should a fridge be so as to keep meat cold but not frozen?
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Old Aug 17, 2008 | 6:12 pm
  #6  
FlyingOnceMore
 
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Refridgeration around 40F is fine. If you went by the Health and Safety regulations here, for food establishments anyway, our inspectors want to see a fridge temperature of 2-5C or 36-41F. Freezer temperatures should be around -18C (+/-2C) or 0F. Much colder than -18C for extended periods will lead to freezer burn, especially with meat.
Last edited by FlyingOnceMore; Aug 17, 2008 at 6:18 pm
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