Final answer:
Hot foods that have cooled to below 135 degrees Fahrenheit must be reheated to at least 165 degrees using a thermometer to ensure safety. If they have been in the danger zone for more than two hours, they should be discarded to prevent foodborne diseases.
Step-by-step explanation:
If hot foods drop below 135 degrees Fahrenheit, it's important to take immediate action to prevent bacterial growth. Foods meant to be served hot should be maintained at temperatures above 135 degrees to ensure safety. If the food temperature falls below this threshold, you need to reheat the food to at least 165 degrees Fahrenheit to kill any bacteria present. Using a thermometer is the best way to ensure that the food reaches the safe temperature. Should the food remain in the 'danger zone' of 40 to 140 degrees Fahrenheit for more than two hours, it should be discarded to prevent the risk of foodborne illness.
Regular handwashing, proper refrigeration, and following safe cooking temperatures are crucial for preventing foodborne diseases. Foods should be frozen at temperatures below 0 degrees Fahrenheit to inhibit bacterial growth, and leftovers should be stored promptly in the refrigerator. When in doubt about the safety of food, it's better to err on the side of caution and discard any food that may be contaminated.