Understanding the 4 2 Hour Rule for Food Safety

Learn the 4 2 hour rule for food safety to prevent bacterial growth in perishable foods.

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The 4 2 hour rule is a guideline for food safety. It states that perishable food should not be in the so-called 'danger zone' (40°F to 140°F or 5°C to 60°C) for more than a total of 4 hours. For cooked food, the rule is to cool it from 140°F to 70°F within 2 hours, and then from 70°F to 40°F or below within an additional 4 hours. This helps prevent the growth of harmful bacteria.

FAQs & Answers

  1. What temperatures are considered the danger zone for food? The danger zone for food is between 40°F and 140°F (5°C to 60°C).
  2. How can I ensure food is stored safely? Follow the 4 2 hour rule and make sure to cool cooked food from 140°F to 70°F within 2 hours.
  3. What happens if food is left in the danger zone too long? Leaving food in the danger zone for too long can lead to harmful bacterial growth, which increases the risk of foodborne illness.

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