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The 2 Hour / 4 Hour Rule provides guidelines for safely handling potentially hazardous foods that have been in the Temperature Danger Zone (5°C to 60°C). Foods can be kept out of temperature control for up to 2 hours before needing refrigeration or immediate use, and if out for 4 hours or more, they must be discarded. It is essential to use a thermometer accurate to ±1°C to ensure food safety during preparation and handling.

Author

沈悦

Language

EN