Which of the following is essential for maintaining the safety of frozen food?

Maintaining a temperature below 0°F (-18°C) is crucial for ensuring the safety of frozen food because this temperature prevents the growth of bacteria and preserves the quality of the food. At temperatures below 0°F, the chemical and biological processes that lead to food spoilage are significantly slowed down. This is important for both food safety and maintaining nutritional quality, flavor, and texture.

When food is stored at temperatures higher than this threshold, it can lead to the development of harmful bacteria, which may remain viable even after the food is cooked. Thus, keeping the freezer at the correct temperature is a primary preventive measure in food safety protocols within refrigeration and freezing practices.