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2 Hour/4 Hour Rule
2 Hour/4 Hour Rule
The 2 hour/4 hour rule is a guide as to how long PHFs can be kept out of temperature control while still remaining safe to eat, by applying the following time limits:
Total time between 5° C and 60° C
What you should do
Under 2 hours 2 to 4 hours Over 4 hours
Ok to use or refrigerate at 5°C or less Ok to use Throw away
For example: A café freshly pre-prepares sandwiches between 10.30am and 11.30am (1 hour in the temperature danger zone). These sandwiches can now be displayed unrefrigerated for 3 hours, with any leftovers being discarded. However, it is quite in the café that day, so at 12.30pm some of the sandwiches are placed into the fridge for sale later. The food handler marks the sandwiches to show they can only be held unrefrigerated for 2 hours before being discarded. If using this guide you will need to maintain records or demonstrate how you are monitoring what time food is taken out of temperature control, and how long the food remains out of temperature control to determine when the food should be rerefrigerated, immediately used or discarded.
