Heating food 

When heating food, ensure the food is 60°C or above, includes heating or reheating by: 

• frying pan
• microwave oven
• oven
• air fryer.  

It is important to check all areas of food to ensure the whole meal is heated to above 60C. Some reheating methods like using a microwave, may heat the food unevenly, leaving the centre of the meal cold.  

Cooling food 

If you’re not eating the food straight away, cool it quickly and put in the fridge or freezer for later use.   

• Use shallow container
• Divide larger meals into smaller portions to cool more easily
• Ensuring there is enough space in the refrigerator, freezer or esky before cooking larger meals so food is not left out. 

Use the 2-hour/4-hour guide  

When food is left out that sits in the danger zone (5°C to 60°C), you can limit the chance of food poisoning or bacteria growing. If the food has been out: 

• less than 2 hours in the danger zone: refrigerate or use immediately
• between 2 and 4 hours: use immediately
• more than 4 hours: throw the food away. It is not safe to eat. 

If in doubt, throw it out!