When most people buy a refrigerator, they plug it in, turn it on and never think about it again. When the temperature of your fridge or freezer is set and maintained correctly, it will actively minimise the chances of your food becoming contaminated with bacteria and prevent spoilage. This is especially important for commercial industries keeping their supply of product up to code.
In a commercial setting, like a restaurant, keeping food in display fridges or commercial fridges or freezers at recommended temperatures is vital to avoid turning perfectly good food into potential hazards. Meats such as chicken and dairy foods such as milk are the most at-risk categories and must be kept at controlled temperatures. All potentially hazardous foods must be kept at 5 degrees Celsius or colder to prevent spoilage. When foods are delivered they must arrive as frozen products and then be stored in a commercial freezer as frozen until you need to prepare them for meals. Even then, you cannot keep the food at room temperature for too long.
When working in a medical setting or pharmacy, manufacturers work twice as hard to keep the temperature at optimum levels and ensure the right medical fridge or freezer is being used for the right purpose. For example, basic specimen fridges are not a suitable replacement for vaccine fridges or medication as they are optimised for pathological specimens, (such as blood, body tissue, etc.) which must be kept at four degrees Celsius. At this temperature, samples can be kept for around seven days without fear of spoilage. Vaccines, however, must be kept between two temperatures, depending on the type of vaccine. Frozen vaccines must be kept in a medical freezer between -15 and -50 degrees Celsius, while routine vaccines can be kept in a medical refrigerator at temperatures ranging between 2 and 8 degrees Celsius. Overall, the desired medical refrigerator temperature is 5 degrees Celsius.