Final answer:
The maximum time that food can be in the temperature range of 135 to 70°F is 2 hours in order to prevent the growth of microorganisms.
Step-by-step explanation:
When cooling foods, the maximum time that the food can be in the 135 to 70°F (57 to 21°C) range is 2 hours. According to the guidelines, any perishable foods left at a temperature between 4 and 60 degrees C (40 and 140 degrees F) for more than two hours should be thrown out to avoid the rapid multiplication of microorganisms and potential foodborne illnesses. Therefore, it is important to cool foods quickly and refrigerate them promptly to ensure food safety.