Level 1 · Lesson 5

Temperature control

Bacteria are fussy about temperature, and that is the single biggest weakness you can use against them. These numbers do not change.

5 to 63°C

The danger zone

This is the range where bacteria multiply fastest. Every rule in this lesson does one of two things. It keeps food out of that range, or it moves food through it quickly.

-18°C

5°C

63°C

75°C

5°C

The scale you work to

The temperature scale

Every temperature rule in food safety sits somewhere on this scale. Let us walk it from top to bottom.

Chilled ≤5°C Frozen ≈-18°C Cook & reheat 75°C core Hot hold ≥63°C

Cooling

Hot food has to cross the danger zone. Make it quick

One big pot, left on the side Split into shallow trays, chilled

The red pot spends hours inside the danger zone, which is exactly the time bacteria need. Shallow trays cross it in well under two hours.

Your turn

What would you do?

A large pot of chilli has just finished cooking. It is not needed until tomorrow, and the kitchen closes in twenty minutes.

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Checking

The core is the only reading that counts

Probe the thickest part, in the middle

The core heats last. Safe in the centre means safe everywhere else.

Clean and disinfect the probe

Before, after, and between different foods. Otherwise the probe itself spreads bacteria.

Never judge by colour or by time

A burger can be brown outside and cold in the middle. The probe tells the truth.

Checking

Where does the probe go?

Tap a number

--

Five places the probe could go. Only one of them gives you a reading you can act on.

The five numbers

Danger zone5°C to 63°C

Chilled storage≤ 5°C

Frozen≈ -18°C

Cook & reheat, core75°C

Hot holding≥ 63°C

Sample question

One question from the quiz

What is the danger zone for food?

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Back to Lesson 4 Next: Lesson 6, Cleaning and disinfection Training a team? See group options