Tag: 2 hour 4 hour rule

According to the World Health Organization, unsafe food containing harmful bacteria causes over 200 different diseases. Understanding and applying the 2 hour 4 hour rule is crucial for minimizing the risk of foodborne illness in both commercial and home kitchens. This guideline helps you determine the safe handling procedures for potentially hazardous foods left out of refrigeration.

According to Food Standards Australia New Zealand (FSANZ), the two hour four hour rule is a scientifically validated guideline that dictates the cumulative time potentially hazardous food can be safely held within the temperature danger zone. This rule is a key component of food safety management for both food businesses and home cooks.

Food manufacturers in the U.S. often use the 449 rule, also known as the Atwater system, as a general guideline to calculate and label a product’s total caloric content based on its macronutrients. This article explains what the 449 rule for food actually is and clarifies why it's a tool for calorie counting, not a food safety regulation.