What is the 4 hour 2 hour rule?
Food held between 5°C and 60°C for less than 2 hours can be used, sold or put back in the refrigerator to use later. Food held between 5°C and 60°C for 2-4 hours can still be used or sold, but can't be put back in the fridge. Food held between 5°C and 60°C for 4 hours or more must be thrown away.
What is the 2 hour rule for food?
Remember the 2-Hour Rule: Discard any perishables left out at room temperature for more than 2 hours, unless you're keeping it hot or cold. If the buffet is held in a place where the temperature is above 90 °F, the safe holding time is reduced to 1 hour.
Is it OK to eat food left out for 3 hours?
Food held between 5oC and 60oC for less than 2 hours can be used, sold or put back in the refrigerator to use later. Food held between 5oC and 60oC for 2-4 hours can still be used or sold, but can't be put back in the fridge. Food held between 5oC and 60oC for 4 hours or more must be thrown away.
What is the longest amount of time you can leave food out?
Never leave food out of refrigeration over 2 hours. If the temperature is above 90 °F, food should not be left out more than 1 hour.
How long can food be displayed?
Food which has been displayed for less than four hours can be put back in the fridge and kept at 8°C or below until it is used. If it has been out for more than four hours it must be thrown away. If you do take food out of chilled storage to display it, remove a small amount at a time.
How long can food be kept warm in oven?
If you're preparing several foods that get "done" at different times, you often can successfully hold most hot foods for about 15 to 20 minutes in a preheated oven set to 200 to 250°F. For longer than this, check frequently with a food thermometer, to assure the food is remaining at a temperatures of 140°F or above.
How long can you leave cooked food out before refrigerating?
Myth: You shouldn't put hot foods in the refrigerator. If you leave food out to cool and forget about it after 2 hours, throw it away. Bacteria can grow rapidly on food left out at room temperature for more than 2 hours.
How many times can food be reheated?
There are no limits to how many times you can safely reheat leftover home-cooked meals. However, best practice is to limit the number of times you do so. More often than not, you wouldn't need to reheat one type of dish more than once. If you are making meals in bulk, separate and store them in individual portions.
What Is the Temperature Danger Zone?
The temperature danger zone is food temperatures between 41 and 135 degrees Fahrenheit, and the most rapid bacteria growth occurs between 70 and 12...
How Long Can Food Stay in the Temperature Danger Zone?
ServSafe states that 4 hours is the maximum length of time ready-to-eat foods can stay in the temperature danger zone. After the 4 hour limit, food...
How Do You Keep Food Out of the Temperature Danger Zone?
Kitchen thermometers are the key to keeping foods out of the temp danger zone. By monitoring and recording food temperatures regularly, you can pre...
How Cold Does a Salad Bar or Refrigerator Have to Be to Keep Food Safe?
Salad bars and refrigerators need to maintain temperatures at 40 degrees Fahrenheit and below to prevent the growth of dangerous bacteria. This is...
How Often Should I Check the Temperature of Hot or Cold Holding Food?
It is recommended you check the temperature of your hot or cold holding food every four hours. However, if you check every 2 hours instead, this al...
Why Use It?
How It Works
- Food held between 5°C and 60°C for less than 2 hours can be used, sold or put back in the refrigerator to use later.
- Food held between 5°C and 60°C for 2-4 hours can still be used or sold, but can’t be put back in the fridge.
- Food held between 5°C and 60°C for 4 hours or more must be thrown away.
How Do I Use The Rule?
- Start timing from when the food is brought out of refrigeration (at 5°C or below).
- Keep track of how long the food is out of refrigeration so you can be sure when the 2-hour and 4-hour time limits are reached (e.g. write down each time food is brought out of refrigeration and put...
- Remember to add up all time periods the food has been between 5°C and 60°C to work out th…
- Start timing from when the food is brought out of refrigeration (at 5°C or below).
- Keep track of how long the food is out of refrigeration so you can be sure when the 2-hour and 4-hour time limits are reached (e.g. write down each time food is brought out of refrigeration and put...
- Remember to add up all time periods the food has been between 5°C and 60°C to work out the total time. If in doubt, throw it out.
Need More Information?
- Safe Food Australia is a guide to the food safety standards in Chapter 3 of the Food Standards Code. Using time as a control is explained in Appendix 2. Copies of the guide are available at on our website or by emailing [email protected].