Wash your hands for at least 20 seconds with soap and warm or cold water before, during, and after preparing food and before eating. Always wash hands after handling uncooked meat, chicken and other poultry, seafood, flour, or eggs. Wash your utensils, cutting boards, and countertops with hot, soapy water after preparing each food item.. It takes time for food poisoning bacteria to grow to unsafe levels. Apply the following time limits to ensure these risky type foods remain safe to eat. 2 Hour/4 Hour Rule Explained Under 2 hours 2 to 4 hours Over 4 hours Ok to use or refrigerate at 5° C or less Ok to use Throw away What you should do Example Total time between 5° C and 60° C
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display the food safely, the business uses the 2-hour/4-hour rule as follows: 1. The time the fillings are removed from refrigeration is noted, as this is the start of the 2-hour/4-hour period (e.g. 11 a.m.). The fillings are added to the sushi rice and the final products displayed for sale. 2.. And this can only mean two things for your business. First, you won't have adequate records to show you complied with the 2 hour/4 hour rule, meaning you could be found to be in breach of the Food Standards Code - which could lead to enforcement action. Second - and far worse - you could unknowingly put your customers at risk by serving.
