Refrigerators

The refrigerator should be at about 35°F (1.6°C) which is above freezing, so your milk won't freeze.

The refrigerator should be set between 40°F and 34°F (~4.4°C to 1.1°C). The closer it gets to freezing (32°F or 0°C), the longer the food will keep. Some produce items will be damaged if they get frosted, so keep an eye on those and try not to store them in the coldest spot of the fridge.

As close to freezing as possible(short answer). Remember actual temperature involves many variables, front to back, bottom to top, how many times the door is opened per day etc. It also depends on the foods you are storing, leafy veggies tend to freeze or show ice crystals a few degrees above 32°F.

Freezer temperature should be maintained at minus 18°C. (Ice cream is a good indicator of freezer temperature: it should be firm.) Consult your fridge manufacturer's manual for advise on temperature control.

Try not to keep opening the fridge door every few minutes. Obviously this allows cold air to escape and temperature inside to rise.

Food poisoning bacteria grow rapidly in moist, warm food, at temperatures between 5 and 63° C. Most don't grow at temperatures between 0 and 4°C. So food is safe for short periods in the refrigerator (normal temperature between 2 and 4°C). But bacteria are not killed by cold; they simply remain dormant, and when warm again they come to life, grow and multiply rapidly.

Many people expect the fridge to perform miracles. Just packing food in any condition, any way into the fridge does not necessarily make it safe to eat. An overloaded fridge, full of uncovered, unprotected raw and cooked foods can mean harmful bacteria poised to pounce, a food poisoning attack waiting to happen.

Credit to Nutricia NZ with slight amendments by me
The ideal refrigerator temperature range is 1°-4.5°C (34°-40°F) . Bacterial and mold growth are considerably slowed down at these temperatures, thus retarding food spoilage. Since water freezes at 0°C (32°F), this prevents fresh foods from freezing, although when the temperature is at the low end of the range, some areas in the refrigerator may be below the freezing point.
about 2 degrees no lower than 1 because thing freeze at zero or minus one something like that! hope i helped!

Cooked chicken, if it has been handled, packaged and stored properly should stay reasonably good up to 4 days in the refrigerator. You can keep it longer if you freeze it.

People constantly ask for some type of verification that the food they eat will not make them ill. That is nearly impossible to do without bacteriological and chemical tests, so the best we can do is provide guidelines, like:

• Handle food in a sanitary manner (wash hands, clean & sanitize food-contact surfaces, protect from cross-contamination, package & store properly)
• Keep potentially hazardous food out of the temperature danger zone (140°F to 40°F). Keep hot foods hot and cold foods cold.
• Reheat leftover cooked foods thoroughly (to 165°F)
• Use food within a reasonable time

Well... There are a lot of different answers for that. Usually,

A couple of days depending on how ripe it was when it was cut.

Sometimes,

If it is cut up in a zip lock bag, 1 day. If 1/2 is covered with plastic wrap, 3 days. If it is in a covered container (cut up) 2 days.

But mostly,

They ripen even in the fridge, so eat it all within 2-3 days?

"3 to 5 days."

I disagree. I have eaten flan that's been covered and refrigerated for 2 weeks. It was still tasty and it didn't upset my stomach at all.

In fact, when the flan hit 3 weeks, it still tasted good, but after eating a piece my stomach definitely made some weird noises.. Therefore, I would not recommend eating it after 1 - 2 weeks.

Yes, but only if it is still pink in the inside and does not have a foul odor.

It just means that the remaining blood has drained from the beef. Fresh meat will turn brown after a few days but is still good. The meat should be good if it has no sour odor. Meat that has spoiled can also have a slime on it and a strong odor.

The same rules apply to ground beef (hamburger meat). Ground beef will loose its color faster than a regular cut of meat because it has more moisture. It may have a slight odor, but still be good. Before you cook it, mix the pink and brown meat together.

"Color of Beef"

Beef muscle meat not exposed to oxygen (in vacuum packaging, for example) is a burgundy or purplish color. After exposure to the air for 15 minutes or so, the myoglobin receives oxygen and the meat turns bright, cherry red.

After beef has been refrigerated about 5 days, it may turn brown due to chemical changes in the myoglobin. Beef that has turned brown during extended storage may be spoiled, have an off-odor, and be tacky to the touch."