The Food Standards Code allows food businesses to hold food between 5°C and 60°C for short, measured periods of time. 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 has a guideline on how businesses should apply this 2- 4 hour rule.
(Click here ). This should inform or assist the food safety supervisor, HACCP team leaders or others responsible for implementing a workplace food safety program.
The NSW Food Authority has a guideline on how businesses should apply this 2- 4 hour rule.
(Click here ). This should inform or assist the food safety supervisor, HACCP team leaders or others responsible for implementing a workplace food safety program.
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