This refers to the temperature range between 5°C and 60°C where food poisoning bacteria multiply best.
Hot food should be kept piping hot (above 60°C) and cold food should be kept in the fridge (below 5°C ) until it is time to eat, to reduce the risk of food poisoning.
For more food safety tips, visit bit.ly/sfafoodsafety.
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Last updated on Tuesday, April 14, 2020