Cooling food
4 hour/2 hour rule
The 4 hour/2 hour rule is a food safety rule that applies to the temperature control of food products. Food poisoning bacteria can quickly grow on food products that are stored at inadequate temperatures for long periods of time, which is why the 4 hour/2 hour rule has been established.
According to the Department of Primary Industries Food Authority (NSW):
“Studies show potentially hazardous food can be safely held out of temperature control for short periods of time without significantly increasing the risk of food poisoning. The time for which food can be safely held between 5°C and 60°C is commonly referred to as the ‘4-hour/2-hour rule’.
The NSW Food Authority and local councils recognise the 4 hour/2 hour rule as a validated alternative means of compliance with temperature control requirements in the Food Standards Code. However, it must be used correctly.”
Temperature control, http://www.foodauthority.nsw.gov.au/rp/temperature-control (07/06/17)
Danger zone
The ‘danger zone’ is a phrase used to describe the temperature range in which foodborne bacteria can grow. As bacteria grows at these temperatures, it is essential that time food spends in the danger zone is carefully monitored and controlled.
Applying the 4 hour/2 hour rule
The following graphics represent the time for which food can be safely held between 5°C and 60°C, and when it must be used.
P a g e | 43
Above image taken from: Guidance on the 4-hour / 2-hour rule, Department of Primary Industries Food Authority (NSW), p.4
Evidence of correct application
For the 4 hour/ 2 hour rule to be applied correctly, it must be ensured that:
➢ The Food Standards Code requirements are followed at all times, including during the receival, storage, and preparation of food products
➢ Cold foods are not displayed in direct sunlight or temperatures above 25°
➢ There is a documented system in place for monitoring how long foods have been in the danger zone, ensuring food is properly identified, and ensuring that food is disposed of after 4 hours.
Food which has been in the temperature danger zone for less than 2 hours (preparation + storage + display) can be returned to the refrigerator at or below 5°C or heated to above 60°C and brought out again at a later time. However, the total time in the temperature danger zone must not be longer than 4 hours.
Source: Guidance on the 4-Hour / 2-Hour Rule, Department of Primary Industries Food Authority (NSW), December 2015
By law, you must be able to demonstrate your adherence to the 4 hour / 2 hour rule through documented records. Failure to do so may result in your organisation being found in breach of the Food Standards Code.
Guidance on the 4-hour / 2-hour rule
For more information about the 4-hour/2-hour rule, and how to ensure that your food handling practices are compliant, see the following publication by the Department of Primary Industries Food Authority (NSW): http://www.foodauthority.nsw.gov.au/_Documents/retail/4_hour_2_hour.pdf (07/06/17).
Examples of the 4-hour / 2-hour rule in practice can be found within this document, as well as more information about your legal requirements.
P a g e | 44
Methods of cooling and chilling food
Food that needs to be cooled quickly may be cooled using methods additional to simply leaving the food to cool in a cool room or refrigerator.
For example:
➢ Blast chilling
➢ Dividing food into smaller portions so that
it cools quicker
➢ Placing pans of hot food in cold water
➢ Stirring liquid foods to cool more evenly
➢ Placing food in a cold area (e.g. larder).
Do not place hot food in fridge to cool as this will cause the temperature of the fridge to rise which can encourage microbiological contamination.
Freezing
Freeze fresh food as soon as it has been prepared. Hot food should be frozen as soon as it has cooled down.
Divide food into smaller portions and place into vacuum freezer bags or containers. Date mark all foods you freeze.
P a g e | 45
Heating food
A food business must, when reheating previously cooked and cooled potentially hazardous food, use a heat process that rapidly heats the food to a temperature of 75°C or above, unless the food business demonstrates that the heating process used will not adversely affect the microbiological safety of the food.
If intending to reheat food to be served hot for a continuous period (such as in a buffet-style restaurant or canteen), then the reheating process (up to 75˚C) should take a maximum of two hours in order to prevent bacteria growing. This requirement does not apply to food that is being reheated, but which will be served immediately, as, under these circumstances, bacteria does not have time to multiply before being consumed.
Food must not be reheated more than once.
Room temperature
It is at room temperature when most bacteria or other harmful microorganisms are most likely to multiply and spread. For this reason, the time that food is kept at room temperature must be minimised as much as possible, by speeding up heating and cooling times where possible.
The post Use cooling and heating processes support microbiological appeared first on My Assignment Online.