Food Preparation and Nutrition GCSE
Danger Zone
What Danger Zone means in Food Preparation and Nutrition GCSE, as defined for AQA.
Definitions of Danger Zone
Exam boards and our study guides word this term in slightly different ways. Learn the version your board uses.
The temperature range between 5°C and 63°C where aerobic bacteria multiply most rapidly.
The temperature range (5°C to 63°C) in which food poisoning bacteria multiply rapidly.
Topics that use Danger Zone
- Food safety (AQA GCSE)
Related terms
- Blanching
- Chemical Oxidation
- Cross-contamination
- Cross-Contamination Vectors
- Culinary Traditions and Recipe Modification
- Denaturation
- Enzymatic Degradation
- Enzymatic Hydrolysis
Using Danger Zone in the exam
Definition questions usually carry one or two marks, and examiners look for the precise wording. Write the definition from memory, check it against the version above, and then use the term in a longer answer on the same topic so it sticks.
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