Final answer:
Food held at 41 degrees F or lower can be held without temperature control for up to four hours, as long as it doesn't exceed 70 degrees F.
Step-by-step explanation:
Perishable food that has been held at 41 degrees F (5 degrees C) or below before being removed from refrigeration can be held without temperature control for up to four hours, provided that the food does not exceed 70 degrees F (21 degrees C) during that time. After this period, it should either be consumed or discarded to prevent the risk of foodborne illness due to bacterial growth. Foods are in the "danger zone" of temperatures between 40 degrees F (4 degrees C) and 140 degrees F (60 degrees C) where bacteria multiply rapidly, and thus should not be left out of temperature control for more than two hours. Regular handwashing and the proper storage of food both in the refrigerator and freezer are crucial to food safety.