2-hour / 4-hour rule
If you’re a food business, using the 2-hour / 4-hour rule is a good way to keep food that’s taken out of the fridge safe.
Why use it?
The 2-hour/4-hour rule is a good way to make sure potentially hazardous food is safe even if it’s been out of refrigeration.
The rule has been scientifically checked and is based on how quickly microorganisms grow in food at temperatures between 5°C and 60°C.
How it works
Food held between 5°C and 60°C for less than 2 hours can be used, sold or put back in the refrigerator to use later.
Food held between 5°C and 60°C for 2-4 hours can still be used or sold, but can’t be put back in the fridge.
Food held between 5oC and 60oC for 4 hours or more must be thrown away.
The time between 5°C and 60°C is cumulative—that means you need to add up every time the food has been out of the fridge, including during preparation, storage, transport and display.
As long as you follow this, you can be confident the food is safe.
How do I use the rule?
Start timing from when the food is brought out of refrigeration (at 5°C or below).
Keep track of how long the food is out of refrigeration so you can be sure when the 2-hour and 4-hour time limits are reached (e.g. write down each time food is brought out of refrigeration and put back, or display food on colour-coded plates so you know when they have to be sold by).
Remember to add up all time periods the food has been between 5oC and 60oC to work out the total time. If in doubt, throw it out.
Total time between 5°C and 60°C
Under 2 hours
OK to use or refrigerate at 5°C or less
2 to 4 hours
OK to use straight away but can’t go back in the fridge.
Over 4 hours
Throw away
Appendix 1: Potentially hazardous foods
In Standard 3.2.2 potentially hazardous food is defined as food that has to be kept at certain temperatures to minimise the growth of any pathogenic microorganisms that may be present in the food or to prevent the formation of toxins in the food. Potentially hazardous foods are also referred to as ‘temperature control for safety (TCS) foods’.
Potentially hazardous foods have certain characteristics that support the growth of pathogenic microorganisms or the production of toxins. Factors affecting microbial growth include the nutrients, moisture, acidity (pH) and gas atmosphere of the food. If the combination of these factors creates a favourable environment and the food is not kept under temperature control, microorganisms can grow and form toxins. If the levels of pathogenic microorganisms or toxins reach unsafe levels, foodborne illness may result.
While toxin formation is generally associated with the growth of pathogenic microorganisms, it can also result from food decomposition. For example, the amino acid histidine, present at various concentrations in fish muscle, can be broken down by certain bacteria to form scombrotoxin (histamine) if the fish1 are not rapidly chilled shortly after capture.
What food is potentially hazardous?
Potentially hazardous foods are generally moist, nutrient-rich foods with a neutral pH. Examples of foods that are normally considered potentially hazardous include:
• raw and cooked meat/poultry or foods containing raw or cooked meat/poultry; for example burgers, curries, kebabs, pâté and meat pies
• foods containing eggs (cooked or raw), beans, nuts or other protein-rich food, for example batter, mousse, quiche and tofu
• dairy products and foods containing dairy products, for example milk, dairy-based desserts, bakery products filled with fresh cream or with fresh custard (yoghurt is not included here as it is an acidified product)
• seafood (excluding live seafood) and foods containing seafood, for example sushi
• sprouted seeds, for example of beans and alfalfa
• prepared fruits and vegetables, for example cut melons, salads and unpasteurised juices
• cooked rice and both fresh and cooked pasta
• foods that contain any of the above foods, for example sandwiches, pizzas and rice rolls
Notes
1. Some of the types of food listed will not be considered potentially hazardous if they have been processed in certain ways; for example, if a food contains certain additives or has been commercially sterilised (see below).
2. Many of the products require refrigerated storage to prevent food spoilage or achieve the stated shelf life. If it is uncertain whether a manufactured food is potentially hazardous, advice should be sought from the manufacturer.
What food is not potentially hazardous?
If a food does not contain pathogens, or does not support the growth of a pathogen or toxin production, then it is not potentially hazardous.
Some foods (e.g. foods that are naturally acidic) in their natural state do not support pathogen growth because their intrinsic properties create an unfavourable environment. Other foods may have been processed in a way (e.g. dried, salted, acidified) that minimises microbial growth or has eliminated microorganisms in the food (e.g. commercially sterilised food). In addition, the use of certain chemicals additives (e.g. nitrites, sulphites) or specialised packaging may minimise microbial growth in food.
The water activity (aw; related to moisture content) and pH of a food are two critical factors affecting microbial growth. Tables listing pH and water activity levels that will prevent microbial growth are provided in the Business Sector Food Safety Risk Priority Classification Framework (Food Regulation Standing Committee 2007) and these levels have been included in information on process limits in Appendix 3. Foods with water activity or pH levels below these critical values are not potentially hazardous foods.
Examples of food types considered to be not potentially hazardous:
• biscuits and crackers • bottled marinades • bottled pasta sauces • bottled salsas • confectionary • dried fruit • dry goods • fermented dried meats • fruit cake • fruit juices • hard cheeses • honey and jam • nuts in the shell • peanut butter • pickles • plain breads and bread rolls • plain cakes • raw whole fruit and vegetables • salad dressings • sauces — asian/soy, ketchup style • salted dried meats • unopened canned foods • yoghurts
Note that the foods listed as not potentially hazardous might become potentially hazardous when the food is opened or altered in some way; for example, opening a can of soup, cutting up a whole melon, slicing cured meat, or reconstituting dry foods. Any food that contains a potentially hazardous ingredient must also be considered a potentially hazardous food. For example, sushi rice correctly prepared with vinegar may be acidic enough to prevent pathogen growth, but adding fillings such as fish, chicken or vegetables would make the end product potentially hazardous.
Whole uncracked eggs might have pathogens present on the shell that can contaminate the inside contents when they are cracked. As such, raw egg pulp and foods containing raw eggs (e.g. aioli, tiramisu) are considered potentially hazardous unless they have been appropriately treated.
Some foods might contain certain pathogenic microorganisms but not support their growth. Although by definition such foods are not ‘potentially hazardous’ they can still be a food safety hazard. For example, food containing viruses such as hepatitis A or norovirus can cause foodborne illness even if the pathogen has not multiplied in the food.
FSANZ website
http://www.foodstandards.gov.au/publications/Pages/safefoodaustralia3rd16.aspx
Safe Food Australia - A guide to the Food Safety Standards
Food Standards Code Applications to change the Code Proposals to change the Code Changing the Code Food safety standards Review of food safety management standards Infant formula standard review Microbiological limits Primary Production and Processing information User guides to the Food Standards Co...
www.foodstandards.gov.au
Appendix 1: Potentially hazardous foods
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