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

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This is a commonly accepted food safety guideline. Bacteria can grow rapidly in the temperature danger zone (between 40°F and 140°F), potentially causing foodborne illness. After two hours (or four hours cumulative), it is recommended to discard any perishable food that has been exposed to this temperature range for safety reasons. Perishable foods, such as meat, dairy, and cooked vegetables, should not be kept between the temperatures of 40°F and 140°F for more than two hours, as this creates an environment where bacteria can grow rapidly. If the food has been exposed to these temperatures for more than two hours, it should be discarded to prevent foodborne illness. If the food has been exposed to these temperatures intermittently for a cumulative time of four hours, it should also be discarded.

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