Temperature is the control food handlers use most. Keep potentially hazardous food either properly cold or properly hot, and bacteria cannot multiply to dangerous levels. The risky range in between is called the temperature danger zone.
The temperature danger zone
The temperature danger zone is 5°C to 60°C. Within this range, bacteria multiply rapidly — fastest of all around body temperature. The goal is to keep potentially hazardous food out of this zone as much as possible.
- Keep cold food at or below 5°C
- Keep hot food at or above 60°C
- Move food through the danger zone quickly when heating or cooling
Using a probe thermometer
Guessing temperatures is not good enough. Every food business handling potentially hazardous food should have an accurate probe thermometer (accurate to at least ±1°C) and staff who know how to use it.
- Insert the probe into the thickest part or centre of the food
- Clean and sanitise the probe before and after each use to avoid cross-contamination
- Check it is accurate using the ice-point test (0°C in iced water) and boiling-point test (100°C in boiling water)
- Record temperatures where your workplace requires it
Hot holding and cold holding
When food is displayed or held for service, hold hot food at 60°C or above (for example in a bain-marie) and cold food at 5°C or below (for example in a refrigerated display). Check and record these temperatures regularly.
A bain-marie or hot box is for keeping already-hot food hot — it is not designed to reheat or cook food from cold.
Practical examples
- A bain-marie of butter chicken is checked to confirm it is holding at 63°C.
- A cook sanitises the probe, checks a chicken breast reads 75°C in the centre, then sanitises the probe again.
- A fridge thermometer reading 8°C is reported immediately because cold food must be 5°C or below.
Key points to remember
- Danger zone: 5°C to 60°C — bacteria multiply fast.
- Cold food ≤ 5°C; hot food ≥ 60°C.
- Use a clean, accurate probe thermometer in the centre of the food.
- Hot-holding equipment keeps hot food hot; it does not reheat cold food.