What is the danger zone in food hygiene?

When it comes to food safety and hygiene you have to be very careful – especially in the food business industry. There are certain aspects you have got to control in order to prevent the risk of food poisoning and food-borne illnesses. One major factor is food temperature control. This means making sure that food is not served or consumed when the temperature is in the danger zone. Knowing ‘the danger zone’ is very important for cooks, and quite often exam questions related to food hygiene and safety will require students to demonstrate to demonstrate that knowledge.

What is the danger zone?

The danger zone in food hygiene & safety is a certain temperature range that can harbour and produce harmful bacteria in food. This food can then cause sickness and illness to both the food handlers, and consumers, if ingested.

What temperature is the danger zone?

The Food Standards Agency (FSA) states that the danger zone temperature range is quite large, and is between 8 °C and 60 °C. This basically means that certain foods, such as meat and poultry, are safest, and have the least chance of developing bacteria when they are frozen or chilled to a temperature below 8 °C, or when cooked and heated to over 60 °C. Heating food thoroughly to 70 °C or more is recommended because, at 60°C, bacteria deteriorate and die. Leaving cooked food at room temperature (in the danger zone) for more than 2 hours, is not recommended because it promotes bacteria growth. If food can not be served and consumed within 2 hours, it should be refrigerated to prevent harmful bacteria growth.

How can I learn more about food hygiene and safety?

If you are a professional food handler, you may be required to complete a Level 2 Food Hygiene and Safety Course and exam every few years. At Essential Food Hygiene, we offer this course for just £10, and there are further discounts for bulk orders. The 2 hour online course will educate you and/or your staff on all the protocols around preparing food safely and diligently. By following all the guidance in our short course you will be equipped with the most up-to-date information on food preparation and handling to ensure your safety, and the safety of those who consume your food. Once the exam has been passed, the student receives an instant digital copy of their certificate. All course content adheres to the latest UK regulations and has been accredited by CPD Group.

Get started on your Level 2 Food Hygiene and Safety Course now by clicking here.