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:
- People often cook food for outdoors, and possibly large batches.
- 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:Oracle Tutoring by Jack and Diane, Campbell River, BC.