Final answer:
Food should not be left in the 135°F to 70°F range for more than two hours.
Step-by-step explanation:
When cooling foods, the maximum time that food can be in the 135°F to 70°F range is two hours. This temperature range, also known as the "danger zone", is where bacteria multiply most rapidly. Food left within this range for more than two hours may become dangerous to eat because of rapid bacterial growth.