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Food Temperature
Danger Zone Checker

Drag the slider · Check safe cooking temps · Use the 2-hour/4-hour calculator

Is this temperature safe?

Drag the slider to any food temperature to see whether it is safe or in the danger zone.

25°C Danger zone

At 25°C food is in the danger zone — bacteria multiply rapidly. Keep potentially hazardous food below 5°C or above 60°C.

Safe cooking & holding temperatures

Food / stepTarget
Poultry (chicken, turkey, duck)75°C
Minced meat, sausages, rolled roasts75°C
Reheating cooked food≥70°C
Hot holding (display/service)≥60°C
Cold storage (fridge)≤5°C
Frozen storage (freezer)≤−15°C
Two-stage cooling: 60→21°C≤2 h
Two-stage cooling: 21→5°C≤4 h

2-hour / 4-hour rule calculator

How long has the potentially hazardous food been sitting in the danger zone (5°C–60°C) in total?

hours in the danger zone Refrigerate or use

Under 2 hours: the food is safe to refrigerate and use later, or use now.

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Understanding the Food Temperature Danger Zone

In Australia, the temperature danger zone is 5°C to 60°C. Within this range, bacteria such as Salmonella, E. coli and Listeria multiply rapidly. Potentially hazardous foods — meat, poultry, dairy, eggs, seafood, cooked rice and pasta, and prepared salads — must be kept below 5°C or above 60°C to stay safe.

The 2-hour / 4-hour rule explained

The 2-hour/4-hour rule tells you what to do with potentially hazardous food that has spent time in the danger zone:

The time is cumulative across the food's whole life — every period it spends between 5°C and 60°C adds up.

Safe cooking temperatures

Cook poultry and minced meat to 75°C in the centre, reheat cooked food to at least 70°C, and keep hot food on display at 60°C or above. Always use a clean, calibrated probe thermometer in the thickest part of the food.

Frequently Asked Questions

Read more: Temperature Danger Zone Australia: Complete Guide · Temperature & danger zone practice questions · Full study guide

Written and reviewed by the Food Safety Practice AU editorial team. Last reviewed June 2026. Based on the Food Standards Code (FSANZ) and Australian state/territory food authorities. General guidance only — not official certification.