Food storage temperatures are crucial for maintaining the safety and quality of perishable items. The U.S. Food and Drug Administration (FDA) recommends keeping refrigerators at or below 40°F (4°C) and freezers at 0°F (-18°C). These temperatures help slow down the growth of harmful bacteria that can cause foodborne illnesses. When storing food, it's important to remember the "danger zone," which is between 40°F and 140°F (4°C to 60°C). In this range, bacteria can multiply rapidly. To ensure food safety, always refrigerate leftovers promptly and avoid leaving perishable items out for more than two hours.