Final answer:
The longer the time between preparation and consumption, the greater the risk of food contamination due to temperature abuse.
Step-by-step explanation:
The subject of this question is Health.
The longer the time between preparation and consumption, the greater the risk that food will be exposed to contamination or time-temperature abuse. Bacteria generally multiply most rapidly at temperatures between about 4 and 60 degrees Celsius (40 and 140 degrees Fahrenheit). Perishable foods that remain within that temperature range for more than two hours may become dangerous to eat because of rapid bacterial growth. Failure of temperature control can allow for the rapid multiplication of microorganisms, increasing the risk of food contamination.