On top of that, when your food thaws in the temperature danger zone (41°F to 135°F), bacteria can multiply on your food to the point of being dangerous, even if you refreeze the food. Food that is in the danger zone can cause illness to anyone who handles or consumes it. Ensuring that food is kept out of the danger zone limits the growth of bacteria, making it safe to eat. Leaving food at room temperature for too long can cause bacteria to grow at dangerous levels.



What temperature is considered the danger zone?

Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the “Danger Zone.”

What temperature is considered defrosted?

When thawing frozen food, it’s best to plan ahead and thaw in the refrigerator where it will remain at a safe, constant temperature — at 40 °F or below.

What is the temperature danger zone for frozen food?

The temperature danger zone is the temperature range of 40–140°F (4.4–60°C). Bacteria and pathogens thrive in this temperature range.

What is the food danger zone UK?

Bacteria usually grow in the ‘Danger Zone’ between 8°C and 60°C. Below 8°C, growth is stopped or significantly slowed down. Above 60°C the bacteria start to die.

What is the temperature Danger Zone of food?

The Food Standards Agency (FSA) sets the temperature danger zone of food to be between 8°C and 60°C. This means that food is safest when it is either frozen or chilled below 8°C or heated beyond 60°C. The optimum temperature for bacteria growth is 37°C, which is the same temperature as the human body.

What temperature is too cold to defrost food?

Most harmful bacteria will grow at temperatures above 8°C and below 63°C – this is known as the ‘Danger Zone’ for microbial growth. That’s why we advise that the safest way to defrost food is in the fridge overnight.

What happens if food is left out of the danger zone?

Ensuring that food is kept out of the danger zone limits the growth of bacteria, making it safe to eat. Leaving food at room temperature for too long can cause bacteria to grow at dangerous levels. The Food Standards Agency (FSA) sets the temperature danger zone of food to be between 8°C and 60°C.

What temperature should frozen food be kept at before cooking?

Bringing frozen food up to a chilled temperature will ensure the food remains safe and out of the temperature danger zone. Similarly, foods that need chilling, such as dairy products or cooked meat, must be kept at a safe temperature. The recommended temperature range for a fridge is between 1 °C and 5 °C.