Final answer:
Food should not be left in the temperature danger zone of 4 to 60 degrees C (40 to 140 degrees F) for more than two hours to prevent rapid bacterial growth that can lead to foodborne illnesses.
Step-by-step explanation:
During cooling, the maximum amount of time that food can be in the danger zone is two hours.
This is because bacteria generally multiply most rapidly at temperatures between about 4 and 60 degrees C (40 and 140 degrees F), and perishable foods that remain within this range for more than two hours may become dangerous to eat due to rapid bacterial growth.
It's imperative to maintain the temperature in the refrigerator at or below 4 degrees C (40 degrees F) to inhibit such growth, and perishable leftovers should be refrigerated as soon as possible to prevent foodborne illness.