What is the maximum time food should be left in the "danger zone" temperature range?

The maximum time food should be left in the "danger zone" temperature range is 2 hours. This temperature range is typically defined as between 40°F (4°C) and 140°F (60°C), where bacteria can grow rapidly. If food is kept in this range for more than 2 hours, it increases the risk of foodborne illness due to bacterial growth, which can cause food to become unsafe to eat.

It's important for food handlers to maintain safe temperatures to minimize this risk. Keeping food out of the danger zone for longer than this recommended period can lead to harmful levels of pathogens developing, making it unsafe for consumption. Therefore, adhering to this 2-hour rule significantly helps in ensuring food safety.