Eduqas GCSE Food Preparation and Nutrition · C560
Component 1
Revise: Safe Food Storage and HandlingTemperature: the bacterial danger zone is between 5 °C and 63 °C. Multiplication is particularly rapid between about 20 °C and 50 °C, with many food-poisoning bacteria growing especially well around 37 °C. Refrigeration at 5 °C or below slows growth; freezing stops multiplication but does not reliably kill bacteria.