Self-tutoring about food safety: the tutor brings up the 2 hour, 4 hour rule.

During summer, food safety might be apropos, for a couple of reasons:

1. People often cook food for outdoors, and possibly large batches.
2. The elevated temperature might cause more rapid spoilage.

One rule I find interesting is the 2 hour, 4 hour rule, which refers to foods that are harmful to consume if they spoil. It focuses on time the food has spent between 5°C and 60°C, and assumes refrigeration temperature < 5°C.

Source:

www.sahealth.sa.gov.au