When cooking foods, what is the maximum time that the food can be in the 135F to 70F range?

The maximum time that food can be in the 135°F to 70°F temperature range is two hours. This is based on food safety guidelines that aim to minimize the risk of foodborne illness. This particular temperature range is known as the "danger zone," where bacteria can multiply rapidly.

When foods are held between 135°F and 70°F, they are in a precarious state, as this temperature span allows for microbial growth if left unchecked. Therefore, it's crucial to limit the amount of time food spends in this range to reduce the risk of harmful bacteria developing to unsafe levels. The two-hour limit serves as a guideline to ensure that when food is cooled or prepared, it moves out of this danger zone as quickly as possible, either by refrigeration or through proper cooking methods.

Maintaining awareness of these time limits is essential for anyone involved in food handling, as it directly relates to food safety practices and standards that protect public health.