Each Monday, we’ll bring you a new word, phrase or term from one of the sectors we work in, and explain its meaning.
Today we look at risk zone.
‘Risk zone: the approximate temperature range within which the multiplication of some bacteria is possible, i.e. from 5°C to 60°C, and the most rapid growth occurs between 20°C and 50°C (previously known as the danger zone).’
For information on Highfield’s food safety qualifications, go to our food safety page.