Food thawed at room temperature promotes the growth of harmful bacteria. This practice prevents bacterial growth and foodborne illness. Food shall be served promptly after preparation or cooking and, or maintained at temperatures of not less than 140 degrees F for hot foods and not more than 40 degrees F for cold foods. Food intended for human consumption can be contaminated if it is left at room temperature. Hot foods shall be steamed for no longer than 30 minutes before being covered and refrigerated.
Served foods have a high probability of contamination during serving.
Bacterial multiplication proceeds rapidly in perishable foods out of refrigeration, as much as doubling the numbers of bacteria every 15 to 20 minutes. It is most desirable to discard all food once served. It is understood that some food, such as bread, may not become contaminated or spoil as a result of the way it is served and could be used safely again. Unserved food shall be promptly covered for protection from contamination, shall be refrigerated immediately, and shall be used within 24 hours. Perishable foods that have been served and, or otherwise not maintained at safe temperatures for 2 hours or more shall be discarded.