Nutrition
Two Hour Room Temperature Rule
The two hour room temperature rule puts cooked batch food into cold storage within two hours—or one hour above 90°F—before bacteria multiply on the counter.
The two hour room temperature rule means cooked batch food should reach the fridge or freezer within two hours of coming off heat—one hour if outdoor prep hits 90°F (32°C) or above. The clock starts when food stops cooking, not when you finish cleaning.
Long Sunday sessions tempt you to leave trays out while labeling; set a timer instead.
Common questions
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Does the two-hour clock pause if food is still hot?
No—hot food still counts. Shallow pans and stirring speed cooling; do not wait until room temperature to start the fridge transfer.
Related terms
Put Two Hour Room Temperature Rule into practice
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