Any perishable food exposed to the temperature danger zone for more than two hours of continuous or four hours of cumulative time should be thrown away.

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Quizplus · Accepted Answer

This is a food safety rule that is recommended by the FDA and other food safety organizations. The temperature danger zone is between 40°F and 140°F and is the range in which bacteria can grow rapidly in perishable foods. If foods are kept in this zone for more than two hours consecutively, or if the total time in the zone exceeds four hours, they should be discarded to avoid the risk of food poisoning.

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