Final answer:
Food that is being held with temperature control should be checked regularly to ensure it remains within the safe temperature range.
Step-by-step explanation:
The temperature of food that is being held with temperature control should be checked regularly to ensure that it remains within the safe temperature range. Perishable foods should be kept below 4 degrees C (40 degrees F) in the refrigerator and below 18 degrees C (0 degrees F) in the freezer. Hot food should be kept hot until served and cold food should be kept refrigerated until served. Any perishable foods that remain between 4 and 60 degrees C (40 and 140 degrees F) for more than two hours should be discarded.