Final answer:
Cold food should be sold, served, or discarded within two hours after being removed from refrigeration. This is to prevent the growth of bacteria that occurs rapidly at temperatures between 40 and 140 degrees F. Refrigeration should be maintained at or below 40 degrees F for food safety.
Step-by-step explanation:
You should sell, serve, or throw out cold food within two hours of being removed from refrigeration to ensure food safety. Foods meant to be eaten cold should be kept refrigerated to prevent the rapid multiplication of bacteria or other microorganisms. The danger zone of temperature, where bacteria multiply most rapidly, is between about 4 and 60 degrees C (40 and 140 degrees F). Therefore, to inhibit bacterial growth and reduce the risk of foodborne illnesses, perishable foods that have been left out at room temperature should be discarded if they've been out for more than two hours.
As an additional preventive measure, make sure to maintain refrigerator temperature at or below 4 degrees C (40 degrees F) and use a built-in thermometer or a separate one if needed, especially during power outages. Always rinse fresh produce before consumption, even if you won't be eating the rind, as microbes can transfer to the inside during the cutting process. For leftovers and other cooked foods, an internal temperature of at least 74 degrees C (165 degrees F) is necessary to ensure bacterial elimination.