What is the acceptable temperature range for storing perishable foods in the field?

The acceptable temperature range for storing perishable foods in the field is from 32°F to 40°F. This range is crucial for preventing the growth of harmful bacteria that can occur at higher temperatures. Foods that require refrigeration, such as meat, dairy, and certain vegetables, must be kept at these temperatures to ensure they remain safe for consumption.

Storing perishable foods at temperatures above 40°F can allow for bacterial proliferation, which raises the risk of foodborne illnesses. By maintaining food at or below 40°F, you significantly reduce this risk, ensuring that the food remains safe for longer periods. This is a key practice in field sanitation, emphasizing the importance of temperature control in food safety.