Temperature control: Potentially hazardous food must be kept at 5°C or below, or 60°C or above. Time between 5°C–60°C is cumulative — each period adds up towards the total.
Corrective action: Under 2 hrs total — refrigerate or use immediately. 2–4 hrs — use immediately. Over 4 hrs — throw out.
Corrective action: Under 2 hrs total — refrigerate or use immediately. 2–4 hrs — use immediately. Over 4 hrs — throw out.