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Temperature Danger Zone

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Food Safety

Hand
sanitiser

Put
seafood on
ice this
The temperature range between 5°C and 60°C is known as Temperature
Easter (31
Danger Zone. This is because in this zone food poisoning bacteria can grow to
March
unsafe levels that can make you sick.
2021)

Keeping cold food cold Warning

not to pick
Keep your fridge below 5°C. At these temperatures most food poisoning
or eat wild
bacteria stop growing or they grow slowly. Use a fridge thermometer to check
mushrooms
that the temperature stays around 4 to 5°C. Also make sure you have enough
because of
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fridge space as fridges won’t work properly when they are overloaded or when poisoning
food is packed tightly because the cold air cannot circulate. risk (10
March
If you are running out of room in your fridge, remove foods that are not 2021)
potentially hazardous, such as jams, pickles, vinegar-based dressings, bottled
or canned drinks. The temperature of these foods is not critical for safety and As the
they can be kept cool in insulated containers with ice or cold packs. academic
year begins
Freshly cooked food, not for immediate consumption, should be cooled to young
below the danger zone as quickly as possible. Divide food into small shallo people are
containers and place in the fridge or freezer as soon as it stops steaming. urged to
become

Keeping hot food hot more food

safety
Hot food needs to be kept and served at 60°C or hotter. If you are keeping it savvy

warm for someone put it in the oven at 60°C or at 100°C if that is as low as
your oven will go. Schools
and

Two-hour/four-hour rule parents

urged to
Use the two-hour/four-hour guide below to work out what action you should register for
take to avoid food poisoning if potentially hazardous food is held at food safety

temperatures in the danger zone. training

(plus
Summer
lunch box
food safety
tips)

Follow these 7 simple tips to keep your food

out of the Temperature Danger Zone Please follow &
share
1. Plan ahead. Don’t over cater as the greater the quantity of food you
prepare the harder it is to keep it hot or cool enough until it is served. If
you are catering for a lot of people prepare food as closely as you can to
the time you will serve it.
2. Keep your fridge at or below 5°C. Use a fridge thermometer to check
that the fridge temperature stays around 4 to 5°C. Also make sure you
have enough room in the fridge because if the food is packed tightly the
cold air cannot circulate.
3. Check the storage instructions. Read the label on packaged food to see
if it needs to be stored in the fridge or freezer, many unrefrigerated items
may need to be refrigerated once opened.
4. Keep hot food at or over 60°C. Hot food needs to be kept and served at
60°C or hotter. If you are keeping it warm for someone put it in the oven at
60°C (or at 100°C if that is as low as your oven will go). Privacy - Terms
 5. Divide food up to cool quickly. Freshly cooked food, not for immediate
consumption, should have the temperature reduced as quickly as possible.
Divide the food into containers in small portions and put it into the fridge
or freezer as soon as it stops steaming. You can cool food faster if you
place the pot in a sink of cold water and stir it, replacing the water from
time to time.
6. Keep food on the move cool. If you are transporting perishable food
around such as: refrigerated or frozen shopping, your (or your child’s)
lunch or goodies for a BBQ or a picnic always use a cooler bag and add a
frozen block or drink to keep things cool.
7. If in doubt throw it out. If perishable food has been in the temperature
danger zone for 2 to 4 hours consume it immediately. After 4 hours throw
it out.

Download our temperature danger zone poster

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'The Food Safety Information Council would like to acknowledge the traditional custodians of the land on
which we live and work. We would also like to pay respect to the elders past and present and extend that
respect to all other Aboriginal people.'

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