Correct temperature control of food is the single most important consideration when preparing food if food poisoning is to be avoided. Care taken to prevent cross-contamination during food preparation will significantly reduce the numbers of food poisoning bacteria found on food. However, as a few bacteria are still likely to be present, every effort must be made to keep the temperature of high-risk foods out of the danger zone (5°C–63°C) so that bacterial multiplication cannot take place.
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