Transcription of Record 4: How I use the 2 hour/4 hour rule for high-risk food
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Record 4: How I use the 2 hour/4 hour rule for high-risk food
Record 4: How I use the 2 hour /4 hour rule for high -risk food Complete this Record if your business keeps high -risk food on display in the temperature danger zone of 5 C to 60 C. You will need to comply with the 2 hour /4 hour rule. It uses time and temperature control to keep food safe. Total time between 5 C and 60 C. Under 2 hours 2 to 4 hours Over 4 hours What you should do Ok to use or refrigerate Ok to use straight away Throw away at 5 C of less The total time includes all the time the food has been at room temperature, for example during delivery, display, preparation and transportation. Adapted and reproduced with the kind permission of SA Health. If you keep high -risk food on display in the temperature danger zone of 5 C to 60 C write down your usual practice for using the 2 hour /4 hour rule, and make sure you and your staff understand it.
Record 4: How I use the 2 hour/4 hour rule for high-risk food Complete this record if your business keeps high-risk food on display in the temperature danger zone of 5°C to 60°C.
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