HUMAN NUTRITION

Detailed explanation-1: -If high-risk foods have been left in the temperature danger zone for up to 2 hours the food should be reheated, refrigerated or consumed. 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.

Detailed explanation-2: -Bacteria can multiply rapidly if left at room temperature or in the “Danger Zone” between 40°F and 140°F. Never leave perishable food out for more than 2 hours (or 1 hour if exposed to temperatures above 90°F).

Detailed explanation-3: -Because leaving food out too long at room temperature can cause bacteria (such as Staphylococcus aureus, Salmonella Enteritidis, Escherichia coli O157:H7, and Campylobacter) to grow to dangerous levels that can cause illness. Bacteria exist everywhere in nature. They are in the soil, air, water and the foods we eat.

Detailed explanation-4: -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!