Time-temperature abuse occurs when food is held between which temperatures?

Time-temperature abuse occurs when food is held in the temperature range of 41 to 135 degrees Fahrenheit. This specific range is critical because it represents what is commonly referred to as the "temperature danger zone." Within this zone, pathogenic bacteria can multiply rapidly, increasing the risk of foodborne illness.

Service guidelines are established to minimize the time food spends in this danger zone; thus, food should either be kept at temperatures below 41 degrees Fahrenheit (which is considered safe for cold storage) or above 135 degrees Fahrenheit (which is safe for hot holding). Maintaining food outside of this range is essential for ensuring food safety and preventing contamination.