What is the danger zone?
Between 8°C and 63°C. In that range bacteria can grow and make people ill.
Almost every rule in this lesson is about keeping food out of that band, or getting it through quickly.
Remember
- Cold food stays below the band.
- Hot food stays above it.
- Food passes through it as fast as possible.
Facts and sources for this part
- Between 8°C and 63°C is called the Danger Zone: bacteria may grow at these temperatures and make people ill. [S12]
How cold must chilled food be?
In England, Wales and Northern Ireland it is an offence to keep food that can grow harmful bacteria above 8°C on food premises, with set exemptions. In Scotland the law asks for a fridge, chiller or cool ventilated place instead, and the FSA recommends the same 8°C.
Fridges and chilled displays should be set at 5°C or below so the food stays at 8°C or below. Check them at least once a day, starting with your opening checks.
Remember
- Chilled food at 8°C or below.
- Fridges set at 5°C or below.
- Check temperatures at least daily.
Facts and sources for this part
- In England, Wales and Northern Ireland it is an offence to keep food that can grow harmful bacteria above 8°C on food premises, with set exemptions. [S30] [S43] [S44]
- In Scotland, food must be kept in a fridge, a refrigerating chamber or a cool ventilated place, or above 63°C, with set exemptions. [S31]
- Fridges and chilled display units should be set at 5°C or below so chilled food stays at 8°C or below: a legal requirement in England, Wales and Northern Ireland, and recommended in Scotland. [S28]
- Check the temperature of fridges and chilled display equipment at least once a day, starting with your opening checks. [S28]
How long can cold food be out of the fridge?
In England, cold food kept for service or on display may go above 8°C for less than four hours, and only if it has not been out on display already. After that it must be back at 8°C or below.
Shelf life counts too. Food cannot be served after its use-by date, and high-risk ready-to-eat food is kept for a maximum of 3 days in total, the day it was made or opened plus 2, unless there is evidence it is safe for longer.
Remember
- Under four hours out of chill, one time only.
- Never serve food past its use-by date.
- Label prepared food so you know its day.
Facts and sources for this part
- In England, cold food on display or kept for service may be above 8°C for a period of less than four hours, if it had not already been on display above 8°C. [S30]
- Food cannot be supplied or served after its ‘use by’ date. [S28]
- High-risk ready-to-eat food should be kept for a maximum of 3 days in total (the day it was cooked or opened plus 2), unless you have evidence it is safe for longer. [S28]
How hot must food be cooked?
The middle of the food should reach 70°C for 2 minutes. Hotter for shorter also works: 75°C for 30 seconds or 80°C for 6 seconds.
Check with a disinfected temperature probe in the thickest part. For big batches, check in several places.
Remember
- 70°C for 2 minutes in the centre.
- Use a clean, disinfected probe.
- Check the thickest part.
How do you keep food hot?
At 63°C or above, with a few exceptions. Use hot holding equipment that is already hot, and only put in food that is already cooked and steaming hot.
Hot food can come out for display for up to two hours, once. Then reheat it until steaming hot, or chill it quickly to 8°C or below. Out for longer than two hours means it goes in the bin.
Remember
- Hot holding at 63°C or above.
- Up to two hours out on display, once.
- Over two hours: throw it away.
Facts and sources for this part
How do you cool and reheat safely?
Food you will not serve straight away is chilled down as quickly as possible, then refrigerated. Smaller portions, shallow trays and stirring all speed it up.
Reheating means cooking again, not warming up, and you reheat only once. In Scotland reheated food must reach at least 82°C before it is served or sold.
Remember
- Cool fast in small portions.
- Reheat until steaming hot, once only.
- Scotland: at least 82°C when reheating.
Facts and sources for this part
- Cooked food that will not be served straight away should be chilled down as quickly as possible and then put in the fridge, for example by dividing it into smaller portions. [S29]
- Reheating means cooking again, not just warming up. Reheat only once, and never put food into hot holding without reheating it properly first. [S27]
- In Scotland, food that is reheated before being served or sold must reach at least 82°C. [S31]
How should you freeze and defrost?
A freezer should be around -18°C. Freezing pauses bacteria; it does not kill them.
Defrost in the fridge so the food never sits in the danger zone, and use it within 24 hours of it being fully defrosted.
Remember
- Freezers at about -18°C.
- Defrost in the fridge, not on the side.
- Use defrosted food within a day.
Check what you have learned
Three questions from the test, each explained. Tap an answer.
Question 1 of 3
In England, Wales and Northern Ireland, above what temperature is it an offence to keep chilled food that can grow harmful bacteria?
Question 2 of 3
At what temperature must hot food be held?
Question 3 of 3
How many times should cooked food be reheated?
Show the answer
Right answer: B, Once. Reheating means cooking again, not just warming up. Reheat only once. [S27]