What is the maximum time that food can be in the temperature range of 135°F to 70°F during cooking?

The maximum time that food can remain in the temperature range of 135°F to 70°F during cooking is two hours. This is significant because this temperature range provides favorable conditions for the growth of harmful bacteria. The temperature between 135°F and 70°F is considered the "danger zone" for food safety, where bacteria can proliferate rapidly.

Allowing food to stay within this range for no more than two hours minimizes the risk of foodborne illness. This guideline is established by food safety organizations to ensure that food is kept at safe temperatures for cooking and serving. Beyond this time frame, the risk of contamination increases, making it essential to monitor cooking times closely to maintain food safety standards.