Final answer:
Potentially hazardous foods in the refrigerator must be discarded if the temperature exceeds 4 degrees C (40 degrees F) for more than two hours, as bacteria can multiply rapidly and make the food unsafe to consume.
Step-by-step explanation:
The subject of the question relates to the safe storage of potentially hazardous foods in a refrigerator to prevent foodborne illness. It's crucial to maintain a temperature at or below 4 degrees C (40 degrees F) to inhibit bacterial growth.
If the temperature in a refrigerator exceeds 40 degrees F for a period of two hours or more, the food may become unsafe to consume due to rapid bacterial growth and should, therefore, be discarded.
This is especially important to consider in situations such as power outages, during which close monitoring of the refrigerator temperature is necessary to ensure food safety.
Freezing food at a temperature below -18 degrees C (0 degrees F) will halt microbial growth, but it is important to properly thaw frozen foods, preferably in the refrigerator, to prevent bacteria from becoming active again.
Foods that have been left out to thaw at room temperature should be treated as perishables once thawed.