How long can cooked food stay in transit before it is unsafe?
By the Menuthere editorial team · Last updated
India's food regulator says hot, high-risk food should reach the customer within two hours of cooking. Longer journeys need hot-holding at 65°C or chilling to 5°C.
- FSSAI: chilled high-risk food must stay at 5°C or below in transport, or be eaten within 4 hours at normal temperature.
- UK guidance: food may be below 63°C for one period under 2 hours, then it should be cooled to 8°C or below, or thrown away.
- US FDA Food Code 2022 allows time as a control for up to 4 hours with written procedures.
- Keep food and non-food items separate in the same vehicle.
- Rules differ by country. Check your own local food authority.
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Sources (3)
- FSSAI direction on catering and transport of food (Schedule 4, Part V), FSSAI, file dated July 2024
- Guidance on temperature control legislation, Food Standards Agency, May 2016
- FDA Food Code 2022, US FDA, Food Code 2022