Key numbers by nation

Use this lesson as a quick reference. Where no nation is named, the rule applies across the UK.

Danger zone: 8°C to 63°C, with growth fastest around 37°C. Cooking: 75°C for 30 seconds, 80°C for 6 seconds or 70°C for 2 minutes. Cooling: as quickly as possible, ideally within 90 minutes. Freezing: −18°C or colder. Handwashing: warm running water and soap for at least 20 seconds. Illness: stay away from food handling until 48 hours after symptoms stop. Allergens: 14.

England, Wales and Northern Ireland. Chilled food: 8°C or below by law, aim for 5°C or below. Reheating: piping hot throughout, with 75°C core as the common guide. Hot holding: 63°C or above. Hot display: below 63°C once, for less than 2 hours. Cold display: above 8°C once, for less than 4 hours.

Scotland. Chilled food: no fixed number in law, kept in a fridge or cool ventilated place, 5°C or below recommended. Reheating: at least 82°C by law, unless this would harm quality. Hot holding: above 63°C. Do not use the display tolerances.