Question

question 24. never let the temperature of the food go above 41°f (5°c) or lower 135°f (57°c) for longer than a. 3 hours. b. 4 hours. c. 5 hours. d. 2 hours.

Explanation:

In food - safety guidelines, food should not be in the temperature danger zone (between 41°F (5°C) and 135°F (57°C)) for longer than 4 hours to prevent the growth of harmful bacteria.

Answer:

B. 4 hours