The ‘Danger Zone’ for food recommended by ADFCA

Keep food hot (above 63°C) The ‘Danger Zone’ where bacteria grow (5° - 63° C).... Keep food cold (below 5°C) Bacteria grow quickly in warm temperatures. (i.e. danger zone). When they get very cold they stop growing, and when they get very hot they are killed, so keep food either hot or cold. Heat kills bacteria. If food reaches a high enough temperature during cooking the bacteria will be killed. If a liquid item is boiling throughout then it has reached a safe cooking temperature.