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Temperatures
What is the temperature danger zone?
The short answer
The danger zone is between 8°C and 63°C. Bacteria that cause food poisoning can grow at these temperatures, so food should spend as little time in that range as possible.
Last checked 25 September 2026 against official guidance · see the sources.
| Temperature | What it means |
|---|---|
| Above 63°C | Hot holding: bacteria can’t grow |
| 8°C to 63°C | The danger zone: bacteria can grow |
| 8°C and below | The legal maximum for chilled food (England, Wales, NI) |
| 5°C and below | The recommended fridge setting |
How to keep food out of the danger zone
- Chilling: keep chilled food at 8°C or below, ideally 5°C or below.
- Cooling: cool cooked food and get it into the fridge within one to two hours. Divide large amounts into smaller, shallow containers so they cool faster.
- Cooking: cook until the core reaches 70°C for 2 minutes, or an equivalent.
- Hot holding: keep food at 63°C or above.
- Defrosting: defrost in the fridge where you can, not on the worktop.
Official sources
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