What is the temperature danger zone in Australia?

The temperature danger zone is 5°C to 60°C. Potentially hazardous food should spend as little time as possible in this range because bacteria multiply rapidly. Hot food must be held at 60°C or above; cold storage is 5°C or below.

What is the difference between SITXFSA005 and SITXFSA006?

SITXFSA005 covers food handler skills — personal hygiene, temperature control, and contamination prevention. SITXFSA006 is for Food Safety Supervisors who oversee the food safety program on site.

How often must a Food Safety Supervisor certificate be renewed?

Food Safety Supervisor (FSS) certificates must typically be renewed every 5 years in Australia. Requirements may vary slightly by state regulator. Full renewal rules: https://food-safety-practice-test-au.com/blog/food-safety-certificate-expire-renewal-australia/

Food Safety Study Guide 2026

Everything you need for SITXFSA005 (food handler) and SITXFSA006 (Food Safety Supervisor)

Core topics

Food Standards Code & Legislation Food Handler Responsibilities Temperature & Danger Zone Cross Contamination Personal Hygiene Cleaning & Sanitising Allergen Management Food Storage & Labelling Pest Control HACCP Basics Food Safety Supervisor Duties High-Risk Foods & Vulnerable Groups

Quick reference

Temperature danger zone: 5°C to 60°C — minimise time food spends here
Hot holding: 60°C or above
Cold storage: 5°C or below
Cook poultry/minced meat: 75°C at centre
FSS renewal: every 5 years
Top allergens (AU): peanut, tree nuts, milk, egg, wheat, soy, sesame, fish, crustacea, lupin

The temperature danger zone

60°C+ · Hot-hold safe Keep displayed hot food at 60°C or above. Cook poultry and minced meat to 75°C; reheat to 70°C.

5°C – 60°C · Danger zone Bacteria multiply fastest here. 2-hour / 4-hour rule: under 2 h → chill or use; 2–4 h → use now; over 4 h → discard.

Below 5°C · Chilled safe Fridges at 5°C or below; freezers at −18°C or below. Bacterial growth slows significantly.

The 10 priority allergens

🥜

Peanuts

🌰

Tree Nuts

🥛

Milk

🥚

Eggs

🫘

Soy

🌾

Wheat / Gluten

🐟

Fish

🦐

Crustacea

🫛

Lupin

🌿

Sesame

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Frequently asked questions

What is the temperature danger zone in Australia?+: The temperature danger zone is 5°C to 60°C. Potentially hazardous food should spend as little time as possible in this range because bacteria multiply rapidly. Hot food must be held at 60°C or above; cold storage is 5°C or below.
What is the difference between SITXFSA005 and SITXFSA006?+: SITXFSA005 covers food handler skills — personal hygiene, temperature control, and contamination prevention. SITXFSA006 is for Food Safety Supervisors who oversee the food safety program on site. Read our FSS vs food handler guide.
How often must a Food Safety Supervisor certificate be renewed?+: Food Safety Supervisor (FSS) certificates must typically be renewed every 5 years in Australia. Requirements may vary slightly by state regulator. See our certificate expiry & renewal guide.

Written and reviewed by the Food Safety Practice AU editorial team. Last reviewed June 2026. Based on the Food Standards Code (FSANZ) and Australian state/territory food authorities. General guidance only — not official certification.