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2-hour/4-hour rule for businesses
The 2-hour/4-hour rule outlines the time potentially hazardous food can be safely held between 5°C and 60°C. The rule was developed based on scientific studies.
If the total time between 5°C and 60°C is:
• less than 2 hours, the food can be used or put back in the fridge for later use
• between 2 and 4 hours, the food can still be used, but can’t be put back in the fridge
• 4 hours or longer, the food must be thrown out.
- Organisation:
- NSW Food Authority
- Topic:
- Food safety
- Target audience:
- General
- Service area:
- National
- Published:
- July 2021
- Last reviewed:
- September 2024
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