What group foods must be kept below 5 degrees?

Perishable foods, particularly those in the "danger zone" for bacterial growth, must be kept below 5 degrees Celsius (41 degrees Fahrenheit). This includes raw and cooked meats, dairy products, eggs, seafood, and certain fruits and vegetables that can spoil quickly. Keeping these foods at safe temperatures helps prevent foodborne illnesses. Always store leftovers and prepared foods in the refrigerator promptly to maintain safety.