The 2-hour / 4-hour rule, explained
How the FSANZ 2-hour/4-hour rule works for ready-to-eat potentially hazardous food, with the time table, how to track it, and the cooling limits.
Potentially hazardous food should be kept at 5°C or colder or 60°C or hotter. That isn't always practical, for example while you're making sandwiches or have food on display. FSANZ's 2-hour / 4-hour rule tells you what you can do with ready-to-eat potentially hazardous food that has been out of the fridge.
The rule
| Total time between 5°C and 60°C | What you can do |
|---|---|
| Less than 2 hours | Use it, sell it, or put it back in the fridge to use later |
| 2 to 4 hours | Use it or sell it, but don't put it back in the fridge |
| 4 hours or more | Throw it out |
The time adds up
The time is cumulative. Add up every period the food spent between 5°C and 60°C, including preparation, storage, transport and display. Start timing as soon as the food comes out of refrigeration.
How to keep track
- Write down each time food comes out of the fridge and goes back in.
- Or use colour-coded plates or labels on display so staff can see when it has to be sold by.
- If in doubt, throw it out.
What counts as potentially hazardous food?
FSANZ's examples: raw and cooked meat and dishes containing meat; dairy and dairy-based desserts; seafood (other than live seafood); processed fruit and vegetables such as salads; cooked rice and pasta; foods containing eggs, beans, nuts or other protein-rich ingredients, such as quiche and soy products; and foods that contain any of these, such as sandwiches and rolls.
Related limit: cooling cooked food
Cooked potentially hazardous food that you're cooling for later must go from 60°C to 21°C within 2 hours, then from 21°C to 5°C within a further 4 hours. If you use a different method, you must be able to show it's a safe alternative.
Sources
- FSANZ – 2-hour / 4-hour rule
- FSANZ – Food safety standards: temperature control requirements
- FSANZ – Standard 3.2.2A Food safety management tools
Related guides
General information only, summarised from the official sources above as at the review date. It isn't legal, tax, WHS or engineering advice. Rules change and your situation may differ, so check the source or ask a professional.