Temperature danger zone Celsius is the UK question, and the FSA's figure answers it. The Food Standards Agency's cooking-your-food guidance, cited below, gives the danger zone as between 8 and 63°C, where bacterial growth occurs, and says leftovers must be cooled and put in the fridge within two hours and eaten within 48 hours. The same guidance gives the cooking standard as 70°C for 2 minutes, or the equivalents it lists, 75°C for 30 seconds among them. Below the zone is chilled storage; above it is cooking and hot holding; the time food spends inside it is the hazard the plan's cooling limit controls. The danger zone temperature log planner on this site sizes the record a kitchen keeps of its fridges, freezers and hot holding, free and without an account.
Below the zone
Chilled storage must stay below the zone's lower figure, checked and recorded on the plan's schedule. The reading above it is a corrective action, decided in advance in the plan and recorded when taken. The temperature log planner prints the record sized to the appliances.
Above the zone
Cooking to the FSA's standard takes food through the zone and out; hot holding keeps it above the zone's upper figure. Both are probed and recorded. The hot food temperature check on this site is the cooking and holding record.
The time inside it
Cooling is where food passes back through the zone, and the FSA's two hours is the limit for getting leftovers into the fridge. The plan's cooling record shows the start, the finish and whether the limit was met, and it is the record most kitchens do not have.
The log as evidence
Fridges, freezers, hot holding and cooling, each with its limit and its checks per day, kept for every trading day. ProbeLedger Pro keeps the readings and the actions; the free planner prints the sheets. FoodDocs lists its Lite plan at $99 per site per month billed monthly or $79 billed annually, and its Standard plan at $199 per site per month, with a free 14-day trial, on its pricing page cited below. ProbeLedger Pro is $49 per month for the whole site.
Questions people ask about temperature danger zone celsius
Is 5°C the target for a fridge?
The FSA's guidance cited here gives the danger zone's lower figure; the plan sets the fridge's own target below it.
Does the danger zone apply to all food?
To food that supports bacterial growth, which is most fresh, cooked and dairy food; the plan says which.
Is the planner free?
Yes, without an account.