How long can I keep refrigerated food?

The shelf life of refrigerated food in a commercial kitchen depends on the type of food, the storage temperature, the method of preparation, and packaging. There is no single universal rule, but the Food Standards Code and the 2-hour/4-hour rule provide the key framework for NSW food businesses.

General guidelines for common foods

Cooked meat, poultry, and seafood: 2–3 days at 5°C or below
Raw meat and poultry: 2–3 days at 5°C or below (or per supplier's use-by date if shorter)
Dairy products: Until use-by date; once opened, typically 3–5 days
Cut fruit and vegetables: 2–5 days, kept covered and refrigerated
Stocks and soups: 2–3 days at 5°C or below
Rice (cooked): 1–2 days — rice carries Bacillus cereus risk
Deli meats and cured products: Until use-by date; once opened, 3–5 days

Date marking requirements

Under Standard 3.2.2, food prepared on-premises must be date-marked when stored for future use. Best practice is to label all containers with both the preparation date and the use-by date. The date mark should be clearly visible and must be respected — do not re-date food.

The 2-hour/4-hour rule

For potentially hazardous food that has spent time in the Temperature Danger Zone (5°C–60°C): if total time in the danger zone is less than 2 hours, refrigerate and use; if between 2 and 4 hours, use immediately; if more than 4 hours, discard.