The recommended temperature for safe food storage is generally below 40°F (4°C) for refrigerated items and at least 165°F (74°C) for hot foods. Keeping food at temperatures above 40°F allows bacteria to grow rapidly, increasing the risk of foodborne illness. Freezing food should be done at 0°F (-18°C) or below. Maintaining these temperature controls helps ensure food safety and prolongs shelf life, making it essential for both home cooks and food service establishments.