HUMAN NUTRITION

Detailed explanation-1: -If high-risk foods have been left in the temperature danger zone for longer than 2 hours, but less than 4 hours, they should be consumed immediately. Throw out any high-risk foods that have been left in the temperature danger zone for more than 4 hours.

Detailed explanation-2: -Remember the 2-Hour Rule: Discard any perishables left out at room temperature for more than 2 hours, unless you’re keeping it hot or cold. If the buffet is held in a place where the temperature is above 90 °F, the safe holding time is reduced to 1 hour. Watch the clock with leftovers, too!

Detailed explanation-3: -Food held between 5oC and 60oC for less than 2 hours can be used, sold or put back in the refrigerator to use later. Food held between 5oC and 60oC for 2-4 hours can still be used or sold, but can’t be put back in the fridge. Food held between 5oC and 60oC for 4 hours or more must be thrown away.