2-hour/4-hour rule for businesses (NSW)

The resource is from the NSW Food Authority about the 2-hour/4-hour rule for businesses in NSW .

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.