The Temperature Danger Zone
Lesson 2 of 13 in Food Safety Certification Prep · 25 minutes
Understand the temperature danger zone (4°C to 60°C), proper hot and cold holding temperatures, and the 2-hour limit for food left at room temperature.
What you'll learn
- Understand the temperature danger zone (4°C to 60°C) and why it matters
- Learn the correct hot holding (60°C or hotter) and cold holding (4°C or colder) temperatures
- Apply the 2-hour limit to food left at room temperature
From the lesson
The Temperature Danger Zone
Bacteria need warmth to grow. The temperature danger zone is the range between 4°C and 60°C. In this range, bacteria grow very quickly. In the right conditions, one bacterium can become millions in only a few hours. Your job as a food handler is to keep food OUT of the danger zone.
Keep cold food cold. Cold food must stay at 4°C or colder. Check that your fridge is always at 4°C or below. Frozen food must stay frozen, at -18°C or colder.
Keep hot food hot. Hot food must stay at 60°C or hotter. Use a steam table or food warmer for hot holding. Stir the food and check its temperature often with a clean probe thermometer.
Sometimes food must sit out of the fridge — for…