Guide · updated November 2026
The 2-hour/4-hour rule
For ready-to-eat potentially hazardous food held between 5°C and 60°C, the total time out decides what you can do with it.
| Total time out of temperature control | What to do |
|---|---|
| Under 2 hours | Use, sell, or put back in the fridge |
| 2 to 4 hours | Use or sell, but don't put back in the fridge |
| Over 4 hours | Throw it out |
If you rely on the rule instead of temperature control, record when the food came out, and when it was used, refrigerated or discarded.
Sources: FSANZ: Standard 3.2.2A overview · FSANZ: Evidence tool (record templates) · FSANZ: Cooling and reheating food · Queensland Government: Standard 3.2.2A · WA Health: Food safety management tools
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Check my category Build my logbooksMore: Standard 3.2.2A record keeping: what to record · Cooling cooked food: the 2-stage rule · Fridge temperature logs that pass inspection · Food Safety Supervisor requirements · Category one vs category two: which are you? · Cleaning and sanitising records · Allergen matrix for your menu · Inspection-day checklist for food businesses