Managing both how hot or cold food is and how long it spends in the danger zone to keep potentially hazardous food safe.
It is managing both how hot or cold food is and how long it spends in the danger zone, so potentially hazardous food stays safe.
Bacteria grow in the danger zone over time, so both the temperature of the food and how long it stays in the zone determine whether it becomes unsafe.
Cold food at or below 5 degrees C, hot food at or above 60 degrees C, and the danger zone in between from 5 degrees C to 60 degrees C.
For ready-to-eat potentially hazardous food in the danger zone, the 2-hour / 4-hour rule sets how long it can be used, refrigerated or must be discarded.
Keep monitoring records of temperatures and times at key steps as part of your food safety program, using a calibrated probe thermometer.