Final answer:
Ready-to-eat hot food stored without temperature control must be thrown out after two hours.
Step-by-step explanation:
Ready-to-eat hot food stored without temperature control should be thrown out after two hours.
This is because perishable foods left at a temperature between 4 and 60 degrees C (40 and 140 degrees F) for more than two hours can become dangerous to eat due to rapid bacterial growth.
It is important to keep hot foods hot and cold foods cold to prevent the growth of bacteria and the risk of foodborne illnesses.