AQA GCSE Food Technology Practice Exam 2026 – Complete Prep Guide

Food should be stored below 5 degrees Celsius to effectively prevent the proliferation of bacteria. At temperatures above this threshold, particularly between 5 and 63 degrees Celsius (known as the danger zone), bacteria can multiply rapidly, increasing the risk of foodborne illnesses. Storing food at or below 5 degrees Celsius slows down bacterial growth significantly, helping to maintain food safety and extend shelf life.

This practice is crucial in both commercial and home food storage environments. Lower temperatures inhibit enzymatic activity and microbial growth, ensuring that food remains safe for consumption.