What is the temperature danger zone?

5°C to 60°C — bacteria multiply fastest here, so keep food below 5°C or above 60°C.

What temperature should poultry be cooked to?

75°C in the centre, checked with a clean probe thermometer.

What is the 2-hour/4-hour rule?

Under 2 hours in the danger zone: refrigerate or use. 2–4 hours: use now. Over 4 hours: discard.

How can I revise temperature & danger zone quickly?

Use topic-drill mode for temperature & danger zone and read the explanation on every question you miss, then re-test. Flashcards and a full 40-question practice test help the knowledge stick before your assessment.

Temperature & Danger Zone

Temperature control is the most-tested topic on the exam and the biggest cause of foodborne illness. The danger zone is 5°C to 60°C, where bacteria multiply fastest.

Keep potentially hazardous food below 5°C or above 60°C, and minimise time in between.

The key numbers

Cold storage ≤5°C; hot holding ≥60°C; cook poultry and minced meat to 75°C; reheat to at least 70°C; freezer about −18°C. Use a clean, calibrated probe thermometer in the thickest part. Try the danger-zone checker.

The 2-hour/4-hour rule

Total time in the danger zone: under 2 hours — refrigerate or use; 2–4 hours — use immediately; over 4 hours — throw it out. Cool hot food 60°C→21°C within 2 hours, then 21°C→5°C within 4 more.

How to revise temperature & danger zone for the exam

Lock in the numbers (5, 60, 75, 70 and −18°C) and the 2-hour/4-hour decisions before anything else — this topic carries the most marks. The questions are usually scenario-based, so practise applying the rule rather than just reciting it. Work through the Temperature & Danger Zone drill below until you can answer without hesitating, review anything you get wrong, then sit a full timed test to confirm you are exam-ready.

Common exam traps

Food out for 3 hours = use immediately, NOT refrigerate for tomorrow.
Minced meat must be cooked through to 75°C even for a 'rare' burger.
A bain-marie at 52°C is in the danger zone — reheat to 75°C and fix it.

Temperature & Danger Zone FAQ

What is the temperature danger zone?+: 5°C to 60°C — bacteria multiply fastest here, so keep food below 5°C or above 60°C.
What temperature should poultry be cooked to?+: 75°C in the centre, checked with a clean probe thermometer.
What is the 2-hour/4-hour rule?+: Under 2 hours in the danger zone: refrigerate or use. 2–4 hours: use now. Over 4 hours: discard.
How can I revise temperature & danger zone quickly?+: Use topic-drill mode for temperature & danger zone and read the explanation on every question you miss, then re-test. Flashcards and a full 40-question practice test help the knowledge stick before your assessment.

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Study all 12 topics

Food Standards Code & Legislation Food Handler Responsibilities Cross Contamination Personal Hygiene Cleaning & Sanitising Allergen Management Food Storage & Labelling Pest Control HACCP Basics Food Safety Supervisor Duties High-Risk Foods & Vulnerable Groups

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.