How can I check whether my refrigerator is staying at a food-safe temperature?

Use an appliance thermometer to measure the temperature inside the refrigerator. FoodSafety.gov recommends keeping it at 40°F (4°C) or below and checking with an appliance thermometer. [S1] Use the thermometer reading rather than relying on the control setting.

Read the thermometer according to its instructions, then note the result and where you checked. USDA FSIS advises checking several areas and says the temperature should be 40°F or below throughout the refrigerator. [S2] The guidance does not specify an exact thermometer placement or a required waiting period, so follow the thermometer’s instructions rather than assuming a particular setup.

Check more than one area. USDA FSIS advises checking temperatures in several areas; its stated target is 40°F or below throughout the cabinet. [S2] One reading may not tell you whether other areas meet that target.

You can record the results as “area 1: [reading], area 2: [reading], area 3: [reading].” Those labels are examples, not official placement instructions. Choose spots you can identify consistently, and use the thermometer’s directions for taking each reading. If you have one thermometer, move it between areas and take readings as its instructions allow; this is not a prescribed testing schedule.

Treat the above-limit reading as a reason to investigate rather than dismissing it because another spot was colder. The guidance supports a temperature of 40°F or below throughout the cabinet, not just in one location. [S2] Check that you followed the thermometer instructions, note each location and reading, and repeat the check as appropriate for your thermometer.

If a reading remains above 40°F, consult the refrigerator’s manual or a qualified appliance professional about the appliance. For questions about particular food, use official food-safety guidance. These recommendations establish a refrigerator temperature target and the value of checking several areas; they do not determine whether a specific item should be kept or discarded. Don’t infer food safety from a single reading.

Copy and fill in this log. The area names are placeholders, not required thermometer positions:

Date/time: [date and time] Thermometer: [type or model, if known] Area 1: [location] — [reading] Area 2: [location] — [reading] Area 3: [location] — [reading] Thermometer instructions followed: [yes / no / unsure] Control setting: [setting, if useful] Next step: [recheck / consult manual / contact qualified appliance professional / seek official food-safety guidance]

Compare each reading with the recommendation of 40°F (4°C) or below. [S1] If you seek help, share the readings, where and when you took them, and what the thermometer instructions say. This records what you observed without guessing at a cause or treating one measurement as proof that the whole refrigerator is at the recommended temperature.