what is the maximum amount of time high risk food can be in the temperature danger zone
Danger zone (food safety) The temperature range in which food-borne bacteria can grow is known as the danger zone. Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 5 to 60 °C (41 to 140 °F).[1][2][3] The FSIS stipulates that potentially hazardous food should not be stored at temperatures in this range in order to prevent foodborne illness (for example, a refrigerator's temperature must be kept below 4 °C (40 °F)[4]), and that food that remains in this zone for more than two hours should not be consumed.[5] Foodborne microorganisms grow much faster in the middle of the zone, at temperatures between 21 and 47 °C (70 and 117 °F).[6]
Weather-related fatalities in the United States Weather-related fatalities in the United States may be caused by extreme temperatures, such as abnormal heat or cold, flooding, lightning, tornado, hurricane, wind, rip currents, and others. The National Weather Service compiles statistics on weather-related fatalities and publishes reports every year.[1] In 2016, flooding was the number-one cause of weather-related fatalities, but over a 30-year period, on average, extreme heat is the deadliest form of weather.[2]