Aug 19
Bacteria that cause food poisoning grow best between 5ºC and 60ºC, which is what we call the temperature danger zone. So, keep cold foods cold (below 5ºC) and hot foods hot (above 60ºC). Anything left in the danger zone for more than four hours should be thrown away. Always thaw frozen meat in the fridge or microwave, not on the bench.
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