How can temperatures be used to keep food safe?

 Bacteria need food, warmth, moisture, and time to grow and multiply, so in order to keep your food safe , keep hot foods hot - above60OC(140°F) - and cold foods cold - below4.5 OC (40°F).

Like most other living things, bacteria need food, warmth, moisture, and time to grow and multiply. In order to prevent bacteria from growing in your food, keep hot foods hot - above140°F- and cold foods cold - below40°F.

• Refrigerate all prepared and leftover foods within two hours. Food can become unsafe if it is held for more than two hours in the60-125°F range, the zone where bacteria grow most rapidly. Remember to include all time involved during preparation, storage, and serving in determining how long a food has been in that temperature range. For example, holding foods for several hours in an oven with an automatic timer prior to cooking is not safe if the food is in the60-125° temperature zone for more than two hours.
• Take care with perishable foods before you get them home. When shopping, pick up the perishable foods as your last stop in the grocery store, and, especially in hot weather, get them home and into the refrigerator quickly. Don't leave them in your car while you run other errands. If you live more than30 minutes from the store, consider using an ice chest or cooler when you shop.
• Store all perishable foods such as eggs, meat, and dairy at or below40°F.
• Check your refrigerator temperature. It should be between35-40°F. (The colder food is kept, the less chance bacteria have to grow.)
• Thaw perishable foods in the refrigerator or under cold running water. If you wish to thaw food more quickly in a microwave, it should be cooked promptly after it thaws.

Cooling Hot FoodsIn most cases, prompt cooling and proper refrigeration of foods can hold the number of bacteria down to a safe level.

Small amounts of warm foods may be put into the refrigerator. Speed the cooling of larger quantities of food by putting the food in shallow, uncovered containers.

If you have a large volume of hot food, cool the pan of food in a container of ice water. Stir and replace the ice frequently until the food is warm (about100°) then refrigerate the food in shallow containers. Set the timer for about30-45 minutes to remind you to check to see if the food is cooled enough to be refrigerated.

Don't prepare food more than two hours before serving unless you can properly cool it and reheat it.

Don't over pack the refrigerator, for cool air must circulate to keep food safe.

Meals packed to be eaten away from homeKeep foods at safe temperatures when they will be eaten away from home, such as at picnics, potluck dinners, camping trips and packed lunches. If ice is not available, choose foods that will not support bacterial growth, such as nuts, peanut butter, or dried foods.

Discard any perishable foods from picnics or potlucks that have not been kept adequately chilled or heated during serving. "If in doubt, throw it out."

we keep food in cold or in hot temperature

keep hot food above60°c and cold food below7°c

By avoiding the food reach to danger zone 

Temperature avoids the bacterial growth, prevents the spoilage of food and lastly if increased it will kill the bacteria, fungi and parasites in food. 

it's very important to keep the ready to eat food out of the danger zone (between5 and70 degree celsius) for a long time, to keep the ready to eat food at hot hold temperatures, to store the meats fish and poultry at freezing temperatures _8 degree celsius.

Food is safe if we can keep it outside the danger zone, under 5 degrees C and above 63 degrees C (UK standards).

The optimal temperature for bacterial growth is 37 degreees C, and the super danger zone is between 20 and 50 degrees C.

In chillers (1 to 8 degrees C), there is a slow growth of bacteria.

In freezers (-18 degrees C), bacterias are sleeping.

The cooking core temperature of a food item should be 75 degrees C to make sure all bacteria is dead. 

Example frozen foods should be stored -18 degrees Celsius.

Recommended storing cold food is 5 degrees Celsius or below.

Cooling the food from the chiller from 63 degrees Celsius to 5 degrees Celsius within 90 minutes.

Ready to eat foods like cold cuts, salads, hot food items should be stored above 63 degrees Celsius.

Stored cold food below 5 deg C and Hot food stored above 63 deg C

Temperature is one of the most important factor that we should keep in our mind we talk about food saftey,it's one of the factors that bacteria needs to grow and develop.Food should be avoid to store at temprature between 4c to 60c which called "temperature dangeour zone" food should store at less than 4c in cold and above 60c for hot at these tempratures the growth of bacteria is controled or can be dead and that's how we can food safe