12 Food Safety Mistakes You’re Definitely Making In The Kitchen

Allowing food to reach the danger zone

The temperature danger zone for food refers to the temperature range where food is most at risk of developing dangerous bacteria that cause food poisoning. According to the Food Standards Agency (FSA), the temperature danger zone where bacteria can multiply is 40 and 140 degrees Fahrenheit (8 °C and 60 °C). In this temperature, bacteria thrive and grow in no more than 20 minutes, warns the U.S. Department of Agriculture (USDA).

Captain’s tip: Needles to say you should do your best to keep food out of this temperature range, chilled, frozen or heated beyond 60 °C. Cooked food should be refrigerated in maximum two hours from the moment it has been cooked. Hot food should be maintained hot in a slow cooker or over a simmer.

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