Storage temperatures
Perishable foods, like fresh meat, fish and seafood, are conducive to bacterial growth. These foods must be kept:
- cold at 4ºC or lower
- hot at 60ºC or higher
Never store these foods at room temperature, between 4ºC and 60ºC. This is the danger zone. Bacteria multiply rapidly and can produce dangerous toxins at these temperatures.
Between 35ºC and 45ºC, bacteria can double their numbers every 15 minutes. Keep hot food above 60ºC. Although bacteria will survive at this temperature, it will not multiply.
Food left on the counter at room temperature
Food that was accidentally left out should not be eaten, as bacteria multiply quickly at room temperature.
Bacteria and the toxins they produce cannot always be destroyed through cooking.
Last update: March 26, 2024
