Final answer:
Ready-to-eat hot food must be discarded after two hours if stored without temperature control, due to the rapid growth of bacteria in the temperature danger zone.
Step-by-step explanation:
Once opened, ready-to-eat hot food stored without temperature control must be discarded after two hours. This rule is based on the fact that bacteria can grow rapidly at temperatures between 4 and 60 degrees C (40 and 140 degrees F), which is known as the temperature danger zone for foodborne microorganisms. To minimize the risk of foodborne illness, it is critical to keep hot foods hot and cold foods cold until they are served. Once perishable foods have been left out at room temperature, there is a strict time limit before they become unsafe to consume due to bacterial growth.
In a situation where there has been a failure of temperature control, it is particularly important to adhere to these guidelines. The rapid multiplication of bacteria can make foods dangerous to eat if they've been held within the danger temperature zone for too long. Food safety is essential not only in commercial settings but also at home, where proper storage and handling can prevent foodborne diseases. Therefore, if hot ready-to-eat foods are not maintained at an appropriate temperature, they should be promptly discarded after the two-hour window to prevent illness.