Storage

The "danger zone" (5–63°C)

Written by the VitaWhat editorial team · Medically reviewed by Steve Davis · Last reviewed 19 July 2026 · Editorial policy

The temperature range where bacteria multiply fastest.

Typical storage time: Keep chilled food under 5°C and hot food above 63°C

Best for

  • Understanding safe hot-holding and chilling

Avoid for

  • Leaving perishable food between 5°C and 63°C for long

Good to know

Bacteria grow rapidly between 5°C and 63°C. Minimise the time food spends in this range when cooling, storing or serving.

Sources & references

  1. UK Food Standards Agency — Storage & food dates
  2. NHS — How to store food safely
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