According to FDA safetey specs bacteria can grow at 40 to 140 F degrees .Refrigeration must be below this number but above 32F to keep from freezing. I maintain commercial refrigeration and they run at 34 to 38 F degrees. I have deep freeze set at -10F which keeps ice cream very solid but can go up to +2 F which renders softer ice cream...
Refrigerator 38-42 F freezer section -10 to +10 F
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