Correct temperatures
Bacteria can grow on food that isn’t kept at the correct temperature.
- Keep hot food HOT at 60 °C or hotter.
- Keep cold food COLD at or below 5 °C.
- Keep frozen food FROZEN at or below -15 °C.
Temperature danger zone
Food contamination
Overview
An important part of food safety is food temperature and storage.
Temperature danger zone
The ideal temperatures for bacteria to multiply is between 5 °C and 60 °C.
This is called the ‘temperature danger zone’. Food should be kept between these temperatures for as little time as possible.
Bacteria multiply quickly especially in high risk food.
