Cold food should be kept at 40 degrees or lower. Keep hot foods hot. This will insure safe food to eat.
That would depend on the food, "The Danger Zone is 45 to 140°F" Any cold food should be kept below 45, and hot food should be kept above 140 degrees.
It is a matter of food safety. Food should be kept hot enough (or cold enough) to prevent the food from spoiling. That would make the food unsafe to eat.
It is a matter of food safety. Food should be kept hot enough (or cold enough) to prevent the food from spoiling. That would make the food unsafe to eat.
To keep food cold that needs to be kept cold.
It depends on the food. But food and safety laws state dairy should be kept at 40F or below.
Generally, potentially hazardous foods should be stores at 40°F or below. Vacuum-packaged foods that require refrigeration should be stored at 38°F or below, due to concerns about Clostridium botulinum.
Bean sprouts should be kept at a temperature below 41F (5C) during holding to ensure food safety and quality.
Food should be hot held at 135 F for no more than 4 hours. Food should be reheated to 165 F for at least 15 seconds before the 4 hour point is reached.
It depends on the type of food it is
It can be kept in a room temperature garage. Not too hot or not too cold or it will sicken and die.
30 minutes.
in a cupboard out of sunlight.