2 Hour/4 Hour Rule Explained
How long freshly potentially hazardous foods can be safely held at temperatures in the danger zone (between 5 and 60 degrees Celcius)
Ensure work surfaces, utensils and cutting boards have been cleaned and sanitised before being used to handle and prepare food. Safe food handling and preparation practices include:
Thoroughly wash fruits and vegetables (except sprouts, rockmelons or pre-washed salads) if they are to be eaten raw.
Perishable foods should not be left unrefrigerated for long periods of time. If perishable foods have to be out of refrigeration, the following time limits can be applied to ensure that they remain safe to eat.