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Keep hot food hot – keep cold food cold.

The bacteria that causes food poisoning thrives at temperatures between five and sixty degrees Celsius.

It’s called the temperature danger zone.

So hot food should be kept at 60 degrees or hotter.

And cold food should be kept at 5 degrees or colder.

Now if food sits within this zone for longer than four hours, it becomes unsafe and should be thrown out.

So make sure you put left overs in the fridge right after they’ve finished steaming.

And make sure your fridge is operating properly at five degrees or colder.

And as a chilly rule of thumb, food in your freezer should be frozen solid.

Playing it safe with food only takes a few seconds and it’s always worth it.