The Danger Zone (Food Safety)
The temperature range between 5°C and 63°C where bacteria (such as Salmonella and E. coli) grow most rapidly in food.
Keeping food out of the Danger Zone is the #1 rule of HACCP. Food must pass through this zone quickly during cooking and cooling. Leaving high-risk food in this temperature range for more than 2 hours generally renders it unsafe for consumption and requires disposal.
Frequently Asked Questions
How fast must I cool cooked food?
You must cool food from cooking temperature (75°C) to fridge temperature (5°C) within 90 minutes.
What is the correct temperature for a fridge?
Your fridge must operate between 0°C and 5°C to keep food safely below the danger zone.
How long can food stay in the danger zone?
Legal limits allow for a maximum of 2 hours. After this time, the bacterial load may be too high to be safe, and the food must be discarded.