6 hour cooling contradicts 2/4 hour food use rule
When potentially hazardous foods are cooked, it is said that cooling from 60 to 21 C should happen in 2 hours and from 21 to 5 C in 4 hours, does this not contradict the 2/4 hour rule which states that if food is in temperature danger zone should be discarded if its more than 4 hours. Reference http://www.foodstandards.gov.au/consumer/safety/faqsafety/pages/foodsafetyfactsheets/foodsafetystandardst857.aspx
Best Answer
The reference that was posted is from an Australian agency, so there is your explanation - you are comparing different standards.
There is not some natural border between "safe" and "unsafe" foods. You can see "safe" as more of a certificate, like the CE certificates for electronics - it means that a regulation body has defined conditions under which the food is considered "good enough" for eating. What is "good enough" depends on their risk aversion, the mathematical model they use for bacterial growth, the history of food poisoning outbreaks in their country, and many other factors.
So it is perfectly normal to end up with different food safety rules around the world. Food which has been cooled by that rule will be safe by Australian standards and unsafe by FDA standards.
If you work at a food business, you have to follow the standards of your own country. If you are a home cook, you can choose for yourself which ones to follow, if any.
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What is the 2 4 hour rule in relation to cooling food?
If the total time is: \u2022 Less than 2 hours, the food can be used or put back in the refrigerator for later use, Between 2 and 4 hours, the food can still be used, but can't be put back in the refrigerator, and \u2022 4 hours or longer, the food must be thrown out.What is the 2/4 rule for high risk food in the danger zone?
The 2 Hour/ 4 Hour Rule tells you how long freshly potentially hazardous foods*, foods like cooked meat and foods containing meat, dairy products, prepared fruits and vegetables, cooked rice and pasta, and cooked or processed foods containing eggs, can be safely held at temperatures in the danger zone; that is between ...What are the 2 2 and 4 Rules of leftover safety?
Do you know the 2-2-4 rule for food safety? 2 is the maximum number of hours your meal can be at room temperature before you need to refrigerate or freeze it. 2 is also the number of inches deep you should store your leftovers. 4 is the most days food can be kept in the refrigerator.What are the temperature guidelines for cooling food in the next 4 hours?
According to FDA Food Code \xa73-501.14 Cooling, the time/temperature control for the safety of food: Food must be cooled from 135\xb0F to 70\xb0F within 2 hours, then. Food must be cooled to 41\xb0F or lower within the next 4 hours \u2013 for a maximum cooling time of 6 hours.Cooling food safely 2 Hour 4 Hour Cooling Rule
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Answer 2
You are adding the 2 and 4. This is a wrong interpretation of the rule. The 4 is the MAX TOTAL time. Its 2 hours between 140F and 70F, then two more hours between 70F and 39F. Or no more than 4 total between 140F and 39F.
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