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Ready-to-eat hot food stored without temperature control must be discarded after 2 hours due to bacterial growth. Proper temperature control is vital for food safety. Refrigerate perishables promptly and avoid leaving food at room temperature for extended periods to maintain food safety.
Ready-to-eat hot food stored without temperature control must be discarded after 2 hours. This is because perishable foods left at temperatures between 40°F and 140°F for more than two hours can lead to rapid bacterial growth, making them unsafe to eat.
Proper temperature control is crucial in food safety to prevent the multiplication of microorganisms. Foods meant to be hot should be kept hot until served, and cold foods should be refrigerated until served to maintain safety standards.
It is essential to follow guidelines to refrigerate perishables promptly and avoid leaving food at room temperature for extended periods to ensure food safety.
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