Understanding the Danger Zone & Safe Holding Temperatures in Food Safety!

COTHM TV

The Danger Zone in food safety refers to the temperature range between *5°C (41°F) and 60°C (140°F)*, where bacteria grow rapidly and can make food unsafe to eat. To prevent foodborne illnesses, it is crucial to keep food out of this range as much as possible.  Holding temperature is the safe temperature at which food is kept before serving. Hot foods should be held at *above 60°C (140°F), while cold foods must be stored at **below 5°C (41°F)*. Proper temperature control, along with timely storage and reheating practices, plays a key role in maintaining food quality, hygiene, and safety in both home and professional kitchens.

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00:00Assalamu alaikum, my name is Chef Umar Farooq

00:03and today's topic is our danger zone.

00:05We are talking about the danger zone

00:07and holding temperature.

00:10We can have a buffet or something like that

00:14which we can hold for a little bit of food.

00:17Ben Mary's concept of holding temperature.

00:20We can talk about holding temperature

00:24above 57 or above 63

00:28from the outside of the danger zone.

00:32We can talk about the temperature of 72

00:34and we can put temperature in the temperature.

00:37If we do this, we can burn food, drive,

00:40and keep it down, we can go down to danger zone.

00:43If we talk about danger zone,

00:45we can talk about 5 above 5 degrees

00:47and we can talk about the temperature of 63

00:49or somewhere around 57.

00:51Thank you so much.

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