Final answer:
Food can be safely held above 41 °F for up to two hours before becoming unsafe to eat due to bacterial growth. Immediate action should be taken to repair or find an alternate cooling solution to prevent foodborne illness.
Step-by-step explanation:
When a walk-in refrigerator breaks down, the foods inside can generally be held safely for a limited period above 41 °F. According to the guidelines provided by food safety authorities, if the temperature of refrigerated foods rises above 40 degrees F for two hours or more, those food items should not be consumed due to the potential for rapid bacterial growth. Immediate action should be taken to repair the refrigerator or move the food to a functioning cooling unit to minimize the risk of foodborne illness. Foods maintained under freezing conditions, below -2 °C, can halt microbial growth. However, once food is thawed, it should be treated as perishable and not refrozen.
Foods designed to be consumed cold should be kept refrigerated at all times until they are ready to be served. In the event of a temperature control failure, it is crucial to monitor the length of time food remains in the danger zone between 4 and 60 degrees C (40 and 140 degrees F), as bacteria multiply most rapidly within this range. It's essential to also remember that other food safety practices, such as thawing food properly and washing fruits with rinds, play a significant role in preventing foodborne diseases.