That is a false statement, if you define High Risk foods as being highly perishable and potentially hazardous. Perishable and hazardous foods should be left at room temperature for no more than 2 hours.
4 hours
30 minutes
Food storage areas need to have temperature control systems to allow the food to be stored for a long time. If the temperature drops too low the food is damaged by cold, if the temperature rises too high then the food starts decaying
Yes.
At that temperature, the food will continue to cook and dry out, so you don't want to keep it at that temperature for very long or the quality might be negatively affected. Pathogens don't grow at those temperatures, so it would be safe even if not very tasty.
Yes.
not too long
Breaking long hydrocarbon chains into shorter ones at high temperature.
The best fresh food temperature is 40 degrees Farenheit. If it's any colder then the food is likely to freeze, and any warmer then the food won't keep as long or as safely.
as long as u want
It depends on the type of food and what temperature is needed for its pasteurization.
A food will become rancid if it is placed in high temperatures or sits out for too long. A substance can also become rancid if there is high humidity in the area.
yes,but it will take a while its better to leave it under cold water for about 8 mintues
Butter can last for days at room temperature. But it is not recommended to leave it out for that long.