AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question It seems the refrigerator in my new apartment is not cold enough. I have it set to "7", it's coolest setting, but food seems to grow mold very quickly and "cold" drinks from it seem barely below room temperature. Yesterday I bought a thermometer and placed it on the refrigerator's top shelf (closest to the freezer). This morning it reads 51° F. Is that adequate? If not, what should be the refrigerator's temperature. Are there legal regulations on this in California. I'd like my landlord to change the unit.
Answer Hi Jim,
You are right to be concerned. 51 degrees is way to warm a temperature -- in fact it's a perfect temperature for the growth of mold and bacteria.
Your refrigerator should run somewhere between 36-39 degrees. Food should be held below 41 degrees internal temperature and in order to do so the refrigerator should be running a few degrees colder.
I'm not aware of any legal regulations in California or any other state concerning home refrigerators (there are many rules for commercial refrigeration). However, your refrigerator is not working and your landlord should provide service immediately. You should not store potentially hazardous food in this refrigerator (eggs, meat, dairy products, fish, etc)until it is fixed.
Good luck Jim. If I can be of further service, please let me know.
Carol C. Schlitt
Extension Educator, Nutrition and Wellness
University of Illinois Extension
