Final answer:
Refrigerated foods that have been delivered and allowed to sit for hours before being put away can be dangerous to eat due to a failure of temperature control. Rapid bacterial growth can occur if perishable foods are kept between 4 and 60 degrees C (40 and 140 degrees F) for more than two hours. To ensure food safety, it is important to store refrigerated foods at or below 4 degrees C (40 degrees F) and properly thaw frozen foods.
Step-by-step explanation:
Refrigerated foods that have been delivered and allowed to sit for hours before being put away have been subjected to a failure of temperature control. Perishable foods can become dangerous to eat if they remain at temperatures between 4 and 60 degrees C (40 and 140 degrees F) for more than two hours, as this allows rapid bacterial growth. Bacteria multiply most rapidly within this temperature range, and consuming such foods can lead to foodborne illnesses.
To ensure food safety, it is important to store refrigerated foods at or below 4 degrees C (40 degrees F) to inhibit bacterial growth. Thawing frozen foods should be done slowly in the refrigerator or quickly in the microwave, cool water, or while cooking. It is also crucial to never refreeze food once it has thawed, as it can lead to bacterial growth and foodborne illnesses.