Temperature control - 2 to 4 hour guide

All food businesses in the Northern Territory (NT) must meet requirements and standards for keeping potentially hazardous food at safe temperatures.

Potentially hazardous foods include:

  • foods containing raw and cooked meats including casseroles, pies and sandwiches
  • dairy products and processed foods containing eggs, beans and nuts
  • seafood
  • processed fruits and salads such as prepared salads and ready to eat fruit packs
  • cooked rice and pasta.

Two-hour and four-hour guide

Ready-to-eat foods potentially hazardous foods can safely remain between 5°C and 60°C for less than 4 hours.

This is because it takes more than 4 hours for food-poisoning bacteria to grow to dangerous levels.

The 2-hour and 4-hour guide only applies to ready-to-eat potentially hazardous foods and the time refers to the life of the food, including preparation and cooling, not just to display times.

Total time limit between 5°C and 60°CWhat you should do
Less than 2 hours Refrigerate or use immediately
Between 2 hours and 4 hours Ok to use immediately
More than 4 hours Throw out

You must document how long food is kept out of temperature control.

More information

For more information, contact Environmental Health. Get their contact details on the NT Health website.


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