Applying the 4-hour/2-hour rule for temperature control

Studies have been done that show potentially hazardous food can be safely held out of temperature control for short periods of time without significantly increasing the risk of food poisoning. The time for which food can be safely held between 5°C and 60°C is commonly referred to as the '4-hour/2-hour rule'.

The NSW Food Authority and local councils recognise the 4-hour/2-hour rule as a validated alternative means of compliance with temperature control requirements in the Food Standards Code. However, it must be used correctly.

This guideline has been prepared to help retail businesses apply the 4-hour/2-hour rule correctly to ensure compliance with Food Standards Code requirements.

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