Temperature guidelines are important for ensuring safety and quality in food storage and preparation. Generally, perishable foods should be kept at temperatures below 40°F (4°C) to prevent the growth of harmful bacteria. Hot foods should be maintained at temperatures above 140°F (60°C) to keep them safe for consumption. In addition to food safety, temperature guidelines also apply to various environments. For example, indoor spaces are typically recommended to be kept between 68°F (20°C) and 72°F (22°C) for comfort. Extreme temperatures can affect health and productivity, making adherence to these guidelines essential.