Final answer:
Potentially hazardous foods should not be left in the Danger Zone (4ºC to 60ºC or 40ºF to 140ºF) for more than two hours to prevent harmful bacterial growth.
Step-by-step explanation:
Potentially hazardous foods should not be left in the "Danger Zone" of temperatures for longer than two hours. The Danger Zone refers to temperatures between about 4ºC and 60ºC (40ºF to 140ºF), within which bacteria can multiply rapidly.
It is crucial to strictly adhere to food safety guidelines to prevent the spread of foodborne illnesses. Foods meant to be kept hot should remain hot until served and those meant to be cold should be kept refrigerated.
Any perishable foods left out for more than two hours within the Danger Zone should be discarded to ensure safety.