Originally Posted by Alix
You have any good links? Those were the best three I could find. I'm comfy with the Canadian one but don't know if I got the right ones for the US or the UK.
Hopefully, we can find a link that explains the danger zone requirements a little better.
I have seen folks here say the food temperature can not be in the danger zone for more than 2 hours or it is unsafe and should be thrown out.
Others say that food may not be left out on the counter more than 2 hours regardless if it is prepared or raw or it is unsafe and should be thrown out.
Others make a distinction between poultry and other foods
Yet the FDA requirement is this:
"Cool hot foods quickly.
Get hot foods out of the Danger Zone - bring the temperature of cooked foods to below 41º F quickly.
- Cool foods from 140º F to 70º F in 2 hours or less, then from 70º F to 41º F within 6 hours total."
The two hour time limit is not for the actual temperature of the food, it is the ambient temperature where the food is located. The time it takes the food to reach 40 degrees in the refrigerator is longer.