Final answer:
Food becomes unsafe and should be discarded when left at temperatures between 4 and 60 degrees C (40 to 140 degrees F) for more than two hours due to rapid bacterial growth. Good food safety practices, like proper handwashing and storage, are essential to prevent foodborne diseases.
Step-by-step explanation:
Food is no longer considered safe and needs to be discarded if it has been left at temperatures between 4 and 60 degrees C (40 and 140 degrees F) for more than two hours. This is because bacteria can multiply rapidly at these temperatures, making food potentially hazardous to consume. It is important to practice good food safety at home, such as regular handwashing, maintaining proper food storage temperatures, and ensuring thorough cooking to an internal temperature of at least 74 degrees C (165 degrees F) to kill harmful bacteria. Foods meant to be eaten hot should stay hot, and those meant to be cold should remain refrigerated. Perishable leftovers need to be cooled down and stored quickly to prevent foodborne diseases. Remember, preventing foodborne illness is not only a matter of public health but also personal responsibility in handling and preparing food safely.