Foods that could give you food poisoning should be kept below 5°C, or for hot food above 60°C. Low temperatures prevent food poisoning bacteria, which may be present in the food, from multiplying to dangerous levels. High temperatures will kill bacteria and viruses. Because bacteria can grow to unsafe levels between 5°C and 60°C we call it the Temperature Danger Zone.

Use a fridge themometre to ensure your fridge stays below 5°C to ensure the safety of your cold food. Hot food needs to be kept and served at 60°C or higher.

If you're keeping it warm for someone who will be eating later, put it in the oven set at above 60°C or higher. If you think the food will dry out before it is eaten, cool the plate or container until the steam stops rising and pop it into the fridge.

Information from the Food Safety Information Council