What is the "two-hour rule" in food safety?

The "two-hour rule" in food safety refers to the guideline that perishable foods should not be left in the Danger Zone—temperatures between 40°F and 140°F— for more than two hours. This is crucial because bacteria that can cause foodborne illness multiply rapidly within this temperature range.

If food is left out in the Danger Zone for longer than two hours, the risk of foodborne pathogens growing to unsafe levels increases significantly, potentially leading to illness when the food is consumed. This rule is an important part of the food safety practices that help prevent foodborne diseases and ensure that food is safe for consumption.

It is essential to adhere to this guideline, especially when serving or preparing food, to mitigate the risks associated with improper food handling. The other options do not focus on the critical aspect of temperature control related to the growth of harmful bacteria.