What is the Temperature Danger Zone and How do I Avoid It?
Understanding the temperature danger zone is a fundamental requirement of food safety. In this blog post, we will provide guidance on what the temperature danger zone is, how long food can stay in the danger zone, what to do if food has stayed in the danger zone for an extended period, and the main bacterial risks when cooking and cooling food.
What is the Temperature Danger Zone?
The Temperature Danger Zone is the range of temperature where bacteria can thrive and multiply rapidly, which is between 8°C - 60°C (40°F - 140°F). This temperature range is also ideal for the production of food toxins, which can lead to food poisoning. Bacteria can be present on raw food and can grow to harmful levels when food is not cooked or kept at the right temperature.
How long can food stay in the danger zone?
Food can only stay in the danger zone for a maximum of two hours. In hot climates, this time frame may reduce to an hour. Food that has stayed in the danger zone for more than two hours should be discarded. It is safe to assume that bacteria may have grown to harmful levels, and eating such food can result in food poisoning.
What should I do if food has been kept between 8°- 60°C (40°F - 140°F) for over 2 hours?
If you have food that has been kept in the temperature danger zone for more than two hours, it is best to discard it. Some people may be tempted to reheat the food, assuming that heating will kill bacteria. However, not all bacteria produce toxins that can be neutralised simply by reheating the food item. Thus, it is safe to throw it out and avoid the risk of food poisoning.
What are the main bacteria risks when cooking and cooling food?
There are several bacterial risks when cooking and cooling food. Clostridium perfringens, Salmonella, Listeria, and Escherichia coli (E. coli) are among the main bacterial risks to be aware of when cooking and cooling food. These microbes can cause food poisoning, which can result in gastrointestinal issues, fever, and in severe cases, death.
How can I ensure I keep my food at a safe temperature?
It is due to the significance of the temperature danger zone that you must always keep your food cooked or cooled to temperatures above and below 8°- 60°C (40°F - 140°F). To be food safety compliant, you need to regularly check the temperature of cooked and cooled foods [hyperlink to below articles on food temperatures]. These temperatures will need to be recorded in paper logs, or on a digital system like Leafe. Using Leafe will allow you to track food temperatures a lot faster than paper records, and store them safely on the cloud.
In Conclusion:
Practising food safety is an essential aspect of cooking and cooling food. The temperature danger zone is a critical aspect of food safety that chefs need to keep in mind when handling food. Understanding the consequences of food being kept in the temperature danger zone, what to do when food has remained in the temperature danger zone for an extended period, and how to ensure you stay out of the danger zone, can help ensure you avoid food poisoning and promote food safety.
