Food safety
Keep hot served food above 60°C
Keep cooked food above 60°C until serving, or cool and refrigerate it promptly.
Last reviewed: 2026-09-09
Why it matters
Bacteria can multiply quickly when cooked food stays too long in the temperature danger zone.
Wrong action
Leaving cooked food at room temperature for hours before serving.
Correct action
Use proper hot-holding equipment and check the centre remains above 60°C.
What to do
- After cooking, choose immediate service, hot holding, or safe chilling.
- During hot holding, check the centre with a clean thermometer.
- Do not serve food held below a safe temperature for too long.
If something happens
If anyone becomes severely ill, vomits repeatedly, has breathing difficulty, or becomes unresponsive after eating, stop serving, call 999, and keep packaging and remaining food.
Sources and review
- Centre for Food Safety — Five Keys to Food Safety guidance
Last reviewed: 2026-09-09
This page provides general home-safety information and does not replace medical, legal, electrical, or other professional advice.