2-hour / 4-hour rule — Food Safety Glossary

A guide for deciding whether ready-to-eat food that has been in the danger zone is safe to use, refrigerate or must be thrown out.

Frequently asked questions

What does the 2-hour / 4-hour rule say?

Under 2 hours in the danger zone, food can be used or refrigerated. Between 2 and 4 hours, use it now and do not refrigerate. At 4 hours or more, throw it out.

Is the time counted continuously or added together?

It is cumulative. All the separate periods a food spends in the danger zone across its life are added together to give the total time.

Does the rule apply to raw meat that will be cooked?

No. It applies to ready-to-eat potentially hazardous food. Raw food that will be cooked thoroughly before eating is handled differently.

Can food between 2 and 4 hours go back in the fridge?

No. Food in the 2 to 4 hour range must be used immediately and cannot be returned to refrigeration for later use.

How do I keep track of the time?

Label or log when ready-to-eat food enters the danger zone and check it against the 2 and 4 hour points. Documented timing helps demonstrate compliance during an inspection.

Temperature danger zone Potentially hazardous food (PHF) Ready-to-eat food Time/temperature control Cold holding Food safety glossary Food safety guides
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