Refrigerators are an essential component of any kitchen, as they safeguard perishable foods from bacteria. However, the appliance must maintain the correct temperature.

If your refrigerator’s internal temperature is too high, it can foster the growth of bacteria, such as E. coli and Salmonella, in food and lead to serious health issues.

A refrigerator that’s too cold can compromise the quality of your food. The Food and Drug Administration recommends keeping refrigerators at 40 degrees Fahrenheit or lower.

Setting the temperature between 35 and 38 degrees creates a buffer zone, reducing the risk of the temperature exceeding 40 degrees, especially in the case of a faulty thermometer.

The FDA suggests maintaining the freezer’s temperature at 0 degrees Fahrenheit. Any warmer and your food may not freeze all the way through; any cooler and you’ll get freezer burn.