Hello! I'm a food safety specialist, and I'm here to help you understand the temperature danger zone.

The temperature danger zone is a range of temperatures where bacteria can multiply rapidly, potentially causing foodborne illness. It is important to keep food out of this temperature zone to prevent illness.

The temperature danger zone in Australia is 5°C to 60°C (41°F to 140°F). Here's a breakdown of why this range is so critical:

* 5°C (41°F): This is the lower limit of the danger zone. Many bacteria, including those that cause food poisoning, can start to multiply at temperatures above 5°C. This is why it is important to refrigerate food promptly, especially perishable items like meat, poultry, fish, eggs, and dairy products.
* 60°C (140°F): This is the upper limit of the danger zone. While many bacteria can't survive at temperatures above 60°C, some may still be present. This is why it is important to cook food thoroughly to an internal temperature of at least 60°C (140°F) to kill any potentially harmful bacteria.

**Here's a closer look at the different temperature ranges and why they matter:**

5°C to 10°C (41°F to 50°F): This is the "danger zone" where bacteria multiply rapidly. This is why it's crucial to keep food cold in a refrigerator at 5°C (41°F) or lower.

10°C to 21°C (50°F to 70°F): This is the "danger zone" where some bacteria can grow, but others may not. This is why it's important to keep food refrigerated or frozen for extended periods to prevent the growth of potentially harmful bacteria.

21°C to 37°C (70°F to 99°F): This is the "danger zone" where most bacteria grow rapidly. This is why it's important to keep food hot at 60°C (140°F) or hotter, or cool at 5°C (41°F) or lower.

37°C to 60°C (99°F to 140°F): This is the "danger zone" where some bacteria may still be present, even though they may not be multiplying rapidly. This is why it's important to cook food thoroughly to an internal temperature of at least 60°C (140°F) to kill any potentially harmful bacteria.

Above 60°C (140°F): Most bacteria are killed at temperatures above 60°C (140°F), but some bacteria may still survive. This is why it's important to reheat food thoroughly to at least 60°C (140°F) before serving.

**Here are some additional important points to remember:**

* Time is critical: The longer food is in the temperature danger zone, the more likely it is that bacteria will multiply and cause food poisoning.
* Different foods have different risks: Some foods, like meat and poultry, are more likely to be contaminated with bacteria than others.
* **Proper food handling practices are essential:** Follow safe food handling practices, such as washing your hands frequently, cleaning surfaces, and separating raw meat from other foods, to help prevent the growth of bacteria.

Remember, food safety is crucial. By understanding the temperature danger zone and following safe food handling practices, you can help protect yourself and your family from foodborne illness.

If you have any questions about food safety, please don't hesitate to ask! I'm here to help.
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These bacteria can grow at temperatures between 5--C and 60--C, which is known as the temperature danger zone. The fastest rate of growth is at around 37--C, the temperature of the human body. The food safety standards also require you to have a thermometer if you prepare, handle or sell potentially hazardous food.read more >>